• Preheat the oven to 350°F (180°C). Line two cookie sheets with parchment paper. Slightly oil the paper with olive oil, cooking spray, or coconut oil. Set aside.
• Trim zucchini ends, keep their skin on, and grate as finely as you can using the thinner grating attachment of your food processor or hand box grater.
• Place the shredded zucchini in a towel, gather the corner of the towel, and squeeze as hard as you can to release all the zucchini juice. Discard juice, keep the drained shredded zucchini aside in a bowl.
• In a large mixing bowl, whisk applesauce, maple syrup, coconut sugar, melted coconut oil, and vanilla extract. Stir in shredded zucchini. Set aside.
• In another bowl, combine flour, quick-cooking oats, baking powder, baking soda, salt, and cinnamon.
• Stir the dry ingredients into the liquid ingredients until a sticky, moist batter forms - it should resemble a zucchini bread batter.
• Scoop about 2 tablespoons of batter to form one cookie and place it on the prepared cookie sheet. Slightly flatten the top of the cookie with wet fingers and repeat until you create about 18 cookies. Leave half a thumb of space between each cookie, even if they won't expand much in the oven. It makes it easier to remove them from the cookie sheet later.
• Bake the cookies for 20-25 minutes at 350°F (180°C) until golden brown and crispy on the edges.
• Cool the cookies down for 5 minutes on the cookie sheets and then transfer for 1 hour on a cooling rack.

Storage

• Store in the fridge in a sealed cookie jar for up to 5 days or freeze in zipper bags and thaw at room temperature the day before.