Grate zucchini using a box grater. Remove excess moisture using paper towels. Squeeze until zucchini is not dripping wet. Too much liquid will ruin the cookie consistency; set aside.
In a stand mixer, add your butter, egg, extract, shredded zucchini, and both sugars.
Cream until well-combined (about 3-4 minutes). Add in your flour, oats, cinnamon, baking soda, and salt.
Mix over low-medium speed until dough is combined. Fold in chocolate chips and raisins.
Remove batter from stand mixer bowl, and scrape down sides. Add batter to a large plastic wrap sheet and roll.
Cover tightly and place roll of dough in the fridge for at least 2 hours. Dough must be chilled to bake up perfectly.
Once ready to bake, line a large baking sheet with parchment paper.
Preheat oven to 350 degrees Fahrenheit.
Scoop a tablespoon of batter onto a baking sheet and space cookies at least 2" apart.
Bake for 9-11 minutes. Cookies will be golden brown.
Allow to cookies to cool for at least 5 minutes before transferring them to a cooling rack.