It's getting to be Zucchini season. I was getting started and using the shredded zuchini that I had frozen in 1 cup bags from last season. I also used dried cranberries instead of rasins in the first batch and they were wonderful!
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, zuchini and lemon peel. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in rasins/cranberries and nuts.
Drop by tablespoonfuls 3 in. apart on lightly greased cookie sheet. Bake 375 for 8-10 min. or until lightly browned. Remove to wire racks to cool.
For glaze. Combine sugar and enough lemon juice to achive a thin spreading consistency. Spread or drizzle over cooled cookies.