1In a large bowl cream butter and sugar until light and fluffy. Beat in egg, zucchini, and lemon peel.
Combine the flour, baking soda, baking powder, cinnamon and salt. Gradually add to the creamed mixture and mix well. Stir in walnuts and raisins if used.
Drop by Tbsp 3 inches apart onto lightly greased baking sheet. Bake at 375 degree for 8 to 10 minutes until lightly browned. Remove to wire rack to cool.
For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies.
Yield: 3 ½ dozen cookies.