In a medium bowl, mix flour, baking soda and salt and set aside.
Wrap the shredded zucchini in a towel and press to extract as much liquid as possible. Set aside.
In a large mixing bowl, combine melted butter and sugars until smooth. Stir in egg, vanilla and orange extracts, zucchini and orange zest.
Gradually add flour mixture and stir just until combined.
Stir in oats, coconut and chocolate chips and stir just until combined.
Drop by rounded tablespoons (I like to use a cookie scoop) two inches apart on a parchment paper lined cookie sheet. Bake for 12-12 minutes at 350 degrees until cookies are light golden brown.