Heat your oven to 350 degrees F.

In the bowl of a stand mixer with the paddle attachment and on medium speed, cream your butter and sugar together until light and fluffy.

With the mixer on low, add the egg. Once incorporated, add flour, baking soda, and salt into the butter mixture, gradually; mix well.

Stir in the zucchini. (Before adding, try to squeeze out excess water, but not drain zucchini entirely.)

Fold in and chocolate chips by hand.

Chill dough for 1-2 hours.

Using a small ice cream scoop or a tablespoon, drop cookies onto a cookie sheet with two inches between each cookie.

Bake for 10 to 13 minutes, or until golden around the edges.

Do not over-bake!

Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cool completely.

This recipe yields 4 dozen cookies.