Whisk together instant oats, whole wheat flour, baking powder, ground cinnamon, ground nutmeg, and salt in a medium mixing bowl until well combined.

In a separate bowl, melt coconut oil or butter and let cool slightly. Whisk in the egg, vanilla extract, and maple syrup until smooth.

Gradually combine the dry mixture with the wet ingredients using a spatula until just combined.

Fold in the grated zucchini carefully until evenly distributed.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.

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

Drop rounded scoops of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 11-14 minutes until lightly golden.

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