Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Finely grate the zucchini. Place it in a clean kitchen towel or paper towels and gently squeeze out some of the excess moisture.

In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the egg and vanilla extract and mix until fully combined.

Stir the grated zucchini into the wet mixture until evenly distributed.

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

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

Fold in the chocolate chips.

Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are just set.

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