Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

In a medium mixing bowl, whisk together instant oats, whole wheat flour, baking powder, ground cinnamon, ground nutmeg, and salt.

In a separate large bowl, whisk melted coconut oil (or softened butter), egg, and vanilla extract until smooth, then stir in the pure maple syrup.

Add the dry mixture to the wet mixture, stirring until just combined, then fold in the grated zucchini.

Cover the dough with plastic wrap and refrigerate for 30 minutes.

Scoop rounded tablespoons of dough onto the prepared baking sheet, flatten slightly.

Bake for 11–14 minutes until edges are golden.

Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack.