Lemon Zucchini Cookies

I love using vegetables and fruit in baking they add a depth of flavor and most importantly vitamins and fiber in an otherwise empty calorie treat. It was brain wracking trying to figure out what the two little zucchini on my counter should be made into. I was not in the mood for zucchini bread which also eliminated the pineapple or chocolate muffins idea. Zucchini chocolate chip cookies seemed like a glorified chocolate chip cookie. I wanted something different.

I used a lemon glaze patterned after the orange glaze used in a recipe for pineapple orange muffins.

Source: Adapted from Epicurean
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1/2 cup chopped nuts
1 tsp grated lemon peel
1 tbsp lemon juice
2 tsp baking powder
1 tsp ground nutmeg
1/4 tsp salt

Lemon Glaze:
3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Heat oven to 350 degrees.

Mix sugars, butter and eggs. Stir in remaining ingredients.

Drop by rounded teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake until almost no indention remains when touched; about 8-10 minutes. Do not over bake. Transfer cookies to wire rack.

Whisk the frosting ingredients together. Spread over warm cookies.

Makes 3 dozen

Variations:
-Lemon Glaze: Whisk 2 cups confectioners sugar with 3-4 tablespoons lemon juice until sugar is completely dissolved. Brush warm cookies with glaze.
-Substitute zucchini with carrots.