1place the shredded zucchini in a colander lined with a kitchen cloth and let it sit for 30 minutes. this will allow some of the moisture of the zucchini to drain.preheat oven to 375. line a baking sheet
2preheat oven to 375. line a baking sheet with parchment paper.
3in a medium bowl, combine the flour, baking powder and salt and whisk to continue.
4in a large bowl or stand mixer, beat the butter for about 1 minute.
5add the sugar and heat for 1-2 minutes, until light and fluffy.
6add the vanilla, lemon zest, and milk and heat until combined.
7add the flour mixture in batches and mix until combined. fold in the zucchini.
8using a tablespoon, scoop balls of the cookie dough onto the baking sheet. flatten the cookie slightly with your finger.
9bake for 13-16 minutes or until just golden brown. the cookies won't appear done, but they will set as they cool.
10for the glaze, whisk together the powdered sugar, milk and lemon zest until combined.
11using a knife or pastry brush glaze the tops of the cooled cookies. allow to set for 5 minutes. store these in the refrigerator.