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

In a separate large bowl, whisk together the melted coconut oil or unsalted butter, egg, and vanilla extract until well combined. Slowly stir in the pure maple syrup, blending until smooth.

Gently fold the dry ingredients into the wet mixture using a spatula, mixing until just incorporated. Add in the well-dried grated zucchini, ensuring it’s evenly distributed.

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

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

Once the dough has chilled, scoop tablespoons of the mixture onto the prepared baking sheet, flattening each ball slightly.

Place the baking sheet in the preheated oven and bake for 11 to 14 minutes, until the edges are set.

Remove from the oven and let them cool on the baking sheet for about 10 minutes.