In a medium bowl, whisk together oats, flour, baking powder, cinnamon, nutmeg, and salt until fully mixed.

In another bowl, combine melted coconut oil or butter, egg, and vanilla extract, whisking until smooth. Stir in maple syrup until fully incorporated.

Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Fold in zucchini.

Cover the bowl and refrigerate for about 30 minutes. Preheat oven to 325°F and line a baking sheet with parchment.

Drop rounded scoops of dough onto the baking sheet, flattening them slightly with a spatula.

Bake for 11-14 minutes until edges are golden. Let cool before transferring to a wire rack.