Preheat the oven to 350 degrees F. In a medium-sized mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar. Add the egg, and vanilla extract. Mix to combine.
Add the ½ of the flour mixture to the butter mixture and blend until creamy. Add the remaining flour and mix until just combined.
Stir in the oatmeal and zucchini until creamy and smooth.
Stir in the walnuts and chocolate chips.
Scoop with a small tablespoon sized cookie scoop onto a baking sheet lined with parchment paper. Bake for 13 minutes or until tops of cookies are no longer wet.
Video
Notes
Tips and Substitutions
Always grate, lightly salt, and drain the zucchini shreds. When measuring, be sure the liquid has been squeezed out and pack the measuring cup full.
You can substitute all purpose flour for bread flour. The end result will still be delicious, but the cookie may be flatter.
Whole oats can be substituted for quick oats. The cookie will have more chew, but the flavor will not change.
Substitute your favorite mixins. We have used candy coated chocolate pieces, white chocolate chips, butterscotch chips, and dark chocolate chips.
Substitute your favorite nut for the walnuts. Chopped pecans, almonds, cashews, or peanuts work great.
Store in an airtight container on the counter up to two days, or in the fridge for up to 1 week. Can freeze for up to 3 months.