1 c. grated unpeeled zucchini (1 to 2 med.)
2 c. flour
1/2 tsp. salt
3/4 c. butter
1 egg, beaten
1 tsp. grated fresh lemon peel
1 c. chopped walnuts
3/4 c. sugar
1 tsp. baking powder

Sift flour with salt and baking powder. Cream together butter and sugar, beating in egg and lemon peel. Stir in flour until smooth. Blend in zucchini and nuts. Drop rounded teaspoons on greased cookie sheet. Bake at 375 degrees for 15 to 20 minutes. Brown lightly. While hot, drizzle with Lemon Frosting (optional). Cool on wire racks. Makes 6 to 7 dozen.

LEMON FROSTING:

1 c. confectioners' sugar
1 1/2 tbsp. fresh lemon juice