3/4 c. butter, softened
3/4 c. sugar
1 egg
1 tsp. grated lemon rind
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 c. peeled, shredded zucchini
1 c. chopped walnuts
1 c. powdered sugar
1 1/2 tbsp. lemon juice

Cream butter; gradually add sugar, beating well at medium speed. Add egg and lemon rind, beating well.

Combine flour, baking powder and salt; stir well. Add to creamed mixture, mixing well. Stir in zucchini and walnuts. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 350 degrees for 10 minutes. Remove to wire racks.

Combine powdered sugar and lemon juice; stir well. Drizzle over warm cookies; let cool completely. Yield: 4 dozen.