Preheat the oven to 350°F. Line two cookie baking sheets with unbleached parchment paper.
Stir together the butter, egg, and maple sugar. Add the cassava flour, baking soda, cinnamon, and whole oats. Stir until combined.
Fold in the grated zucchini and chocolate chips. Use a cookie scoop to place balls of the dough onto the cookie sheets. You can fit about 12 cookies per sheet.
If you want flatter cookies, flatten the dough balls slightly before baking them.
Bake for 15-18 minutes. The edges of the cookies should be lightly browned. Allow the cookies to cool for 3 minutes before moving them to a cooling rack.
Cool completely before storing in an airtight container or freezing the cookies.