1-First, shred the zucchini and pat it dry thoroughly to remove excess moisture it’s a crucial step for the right texture. In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, and cinnamon. Set that aside for now.

2-Using a mixer, beat the softened butter, brown sugar, and granulated sugar until creamy and smooth. Then, beat in the egg until well combined, and mix in the maple syrup or honey along with the vanilla extract.

3-Gradually add the dry oat mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.

4-Gently fold in the shredded zucchini and raisins until they’re evenly distributed throughout the batter.

5-Chill the dough in the refrigerator for 2 hours it’s essential for better shape and texture.

6-Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

7-Scoop dough portions onto the prepared baking sheets, spacing them evenly.

8-Bake for 13 to 15 minutes, or until the edges are slightly browned.

9-Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.