Preheat oven to 350 degrees.

Add butter to a stand mixer with the paddle attachment. Cream for 2-3 minutes until light and fluffy.

Add both sugars and cream for another 2-3 minutes.

Add the egg and vanilla and mix until incorporated. Make sure to scrap the sides of the bowl.

Next add in zucchini and mix until combined.

Fold in oats and walnuts.

In a medium bowl combine flour, cinnamon and baking soda.

Fold the dry ingredients to the wet ingredients in two parts. Fold just until combined. Do not over mix.

Fold in the chocolate chips.

Drop by rounded tablespoons and space them 2 inches apart on a baking sheet lined with a silicon baking mat or parchment paper.

Bake for 10 minutes. The cookies should be slightly golden brown.

Allow them to cool for 2-3 minutes on the baking sheet then transfer them to a wire rack to cool completely.

Store them in an airtight container to keep them fresh and moist.