Preheat your oven to 350 degrees.

Line three baking sheets with parchment paper.

Chop your zucchini into manageable chunks. Remove the seeds from the center. Using the smaller side of a box grater or your food processor shred the zucchini. Using your hands squeeze the excess moisture from the zucchini. Measure out one cup and set aside.

In the bowl of your stand mixture blend the butter, granulated sugar and brown sugar 1-2 minutes until well combined. Add the egg and vanilla. Blend together thoroughly.

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

Add the dry ingredients to the wet ingredients and blend together until just combined. Add the shredded zucchini and chocolate chips. Blend until just combined.

Using a cookie scoop or generous tablespoon divide the dough out onto the lined baking sheets.

You will need to smash the cookies down a little with your hand. Run your palm under cold water and shake a bit off. Press down each cookie. Wet your hand again if the dough begins to stick. A little bit of water on your baking sheet will evaporate in the oven.

Bake the cookies at 350 degrees for 15-18 minutes. The cookies will be golden brown when done.