Preheat your oven to 350°F (175°C) to ensure even baking.
Line a baking sheet with parchment paper to prevent sticking.
In a large bowl, whisk together the flour, cinnamon, baking soda, and salt.
Cream together the softened butter, sugar, and brown sugar until light and fluffy. Add in the egg and vanilla extract, mixing until well combined.
Stir in the shredded zucchini until fully combined.
Gradually add the dry mixture to the wet mixture, stirring until just combined.
Fold in the oats and chocolate chips until evenly distributed.
Drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie. Bake for 10-12 minutes.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
