Begin by preheating your oven to 350 degrees and lining a cookie sheet with a silicone liner or parchment paper. Set aside.
In a large bowl, use a hand-held mixer to cream together the butter and both sugars.
Add the egg and vanilla. Mix into the butter and sugar mixture.
Add the zucchini and on low speed, mix into the butter and egg mixture.
Next, add the flour, cinnamon, ginger, nutmeg, salt, and baking soda. Mix on low speed until just mixed with the butter mixture.
Set aside the hand-held mixer and stir in the oatmeal and 1 1/2 cups of the chocolate chips with a wooden spoon. (Save 1/2 cup of the chocolate chips to press into the tops of the cookies before baking. This is optional, you can add all of the chocolate chips now if you prefer.)
Use a small spring-release scoop, measuring 1 1/2 tablespoons of cookie dough. Roll into a ball and place on the prepared baking sheet at least 2 inches apart.
Bake for 14 minutes. Remove from oven. Allow cookies to cool on the baking sheet for two minutes before transferring to a wire cooling rack to finish cooling.
Bake these cookies in batches. If you overcrowd the oven with more than one baking sheet at a time, the cookie does not bake properly.
*Once the zucchini has been shredded, take a couple of spoonfuls into your hands and squeeze as much of the liquid out as you can. If you don't do this, the cookie dough will be too wet and the cookies will be soggy.