Preheat your oven to 350°F (175°C).
In a mixing bowl, whisk together the all-purpose flour, baking soda, salt, and Dutch process cocoa. Set aside.
Cream together the softened unsalted butter, granulated sugar, and packed brown sugar until light and fluffy.
To the butter and sugar mixture, add the plain Greek yogurt and vanilla extract. Mix until well combined.
Gently fold in the finely shredded zucchini.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the semi-sweet chocolate chips.
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
