In a large mixing bowl, whisk together the dry ingredients: oats, flour, baking powder, cinnamon, nutmeg, and salt.

In a separate bowl, melt the coconut oil or butter and let it cool. Add the egg, vanilla extract, and maple syrup, whisking to combine.

Pour the dry ingredients into the wet mixture and stir until just combined. Fold in the grated zucchini.

Cover the dough and refrigerate for 30 minutes to firm it up.

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

Drop rounded scoops of dough onto the baking sheet and flatten slightly. Bake for 11-14 minutes.

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