In a medium bowl, whisk together 1 cup of instant oats, 1 cup of whole wheat flour, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and a pinch of salt until well combined.

In another large bowl, whisk together ½ cup of melted coconut oil, 1 large egg, and 1 teaspoon of vanilla extract until blended smoothly.

Add ⅓ cup of pure maple syrup and continue whisking until the mixture is homogenous and glossy.

Carefully incorporate the dry ingredients into the wet ingredients, stirring gently until just combined.

Fold in 1 cup of freshly grated zucchini, ensuring it's evenly distributed.

Cover the bowl and refrigerate the cookie dough for 30 minutes.

Preheat your oven to 325°F (163°C) and prepare a baking sheet by lining it.

Once chilled, scoop rounded portions of the dough onto the baking sheet, spacing them about 2 inches apart.

Flatten each scoop gently to about ⅜-inch thickness.

Bake for 11-14 minutes, until the centers feel slightly soft to the touch.

Allow the cookies to cool on the baking sheet for about 10 minutes.

Gently move them to a wire rack to cool completely.