Preheat the oven to 350°F and line 2 baking sheets with parchment paper.

Finely shred the zucchini and gently blot away some of the extra moisture with a clean towel or paper towels.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and slightly lighter in color, about 2 to 3 minutes.

Beat in the egg and vanilla extract until fully combined.

Stir in the shredded zucchini until evenly distributed.

Add the dry ingredients to the wet ingredients and mix just until no dry streaks remain.

Fold in the chocolate chips. If the dough seems very soft, let it rest for 5 to 10 minutes.

Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are set but still soft.

Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.