In a large mixing bowl, combine the instant oats, whole wheat flour, baking powder, ground cinnamon, ground nutmeg, and salt. Whisk until blended.

In a separate bowl, melt coconut oil or unsalted butter. Combine it with the egg and vanilla extract. Whisk until smooth, then stir in pure maple syrup.

Gently add the dry mixture into the wet mixture. Stir until just combined, then fold in freshly grated zucchini.

Cover and chill the dough in the refrigerator for about 30 minutes.

Preheat your oven to 325°F (163°C) and prepare a baking sheet with parchment paper.

Once chilled, drop scoops of dough onto the baking sheet, spacing them apart. Flatten each slightly.

Bake for 11-14 minutes until edges are golden but centers are soft.

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