1/2 c. sugar
1/2 c. brown sugar
1/2 c. softened butter
2 eggs
2 1/2 c. flour
1 1/2 c. grated zucchini
1/2 c. nuts
1 tsp. grated lemon peel
1 tbsp. lemon juice
2 tsp. baking powder
1 tsp. nutmeg
1/4 tsp. salt

Preheat oven to 375 degrees. Beat sugars, butter and eggs until creamy. Stir in zucchini. Mix in dry ingredients. Stir in remaining ingredients. Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes. Cool and frost.

FROSTING:

3 c. powdered sugar
1 tbsp. water
1/4 c. softened butter
1 tsp. grated lemon peel
1 tbsp. lemon juice

Mix powdered sugar, butter and lemon peel. Beat in lemon juice and water. If necessary, stir in additional water by adding 1 teaspoon at a time until of spreading consistency.