Preheat your oven to 350°F (175°C). This ensures even baking and helps the cookies rise properly.

Line a baking sheet with parchment paper. This prevents the cookies from sticking and makes for easy cleanup.

In a mixing bowl, combine the grated zucchini, applesauce, honey, egg, and vanilla extract. Mix well until fully combined. The zucchini adds moisture and nutrients, while the applesauce and honey provide natural sweetness.

In a separate bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. This helps to evenly distribute the leavening agents and spices.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cookies tough.

Fold in the chocolate chips and chopped nuts, if using. These add flavor and texture to the cookies.

Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. They will spread slightly while baking.

Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the centers are set. Baking time may vary based on your oven, so keep an eye on them.

Once baked, remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.