1 c. butter (room temp.)
1 c. packed brown sugar
1 egg
1 1/2 tsp. vanilla extract
1 c. grated unpeeled raw or frozen zucchini
2 to 2 1/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
Pinch of salt
1 c. flaked or shredded coconut
1 c. chopped walnuts

Beat butter, brown sugar, egg and vanilla until light and fluffy. Stir in zucchini. Add 2 cups flour, baking powder, soda, cinnamon, nutmeg and salt, beating until thoroughly blended. Add additional flour if needed, depending on wetness of zucchini. Stir in coconut and walnuts. Drop by teaspoonfuls 2 inches apart, on ungreased baking sheets. Bake at 350 degrees 10 to 12 minutes.