Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, beat together 1 cup of softened unsalted butter, 1 cup of dark brown sugar, and ½ cup of granulated sugar until creamy (about 2-3 minutes).

Add in 2 large eggs and 1½ teaspoons of vanilla extract to the creamed mixture and mix until smooth (1-2 minutes).

In a separate bowl, whisk together 2¼ cups of all-purpose flour, 1 teaspoon of baking soda, ¾ teaspoon of salt, and 1 teaspoon of ground cinnamon.

Gradually add the dry mixture into the wet ingredients, mixing gently until just combined.

Fold in 1 cup of shredded zucchini, 3 cups of oats, and 2 cups of chocolate chips until evenly distributed.

Cover the bowl and chill the dough in the refrigerator for 30 minutes.

Scoop dough onto the prepared baking sheet, leaving 2 inches between each scoop.

Bake for 12-13 minutes or until the edges are golden and centers are soft.

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.