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Lemon Zucchini Drops

 ½ cup butter, softened
 1 cup sugar
 1 large egg
 1 cup shredded Witten's zucchini
 1 tsp grated lemon zest
 1 cup all-purpose flour
 1 tsp baking soda
 1 tsp baking powder
 1 tsp ground cinnamon
 ½ tsp salt
 ½ cup raisins
 ½ cup chopped walnuts
Lemon Glaze Topping
 2 cups confectioners' sugar
 2 to 3 tbsp. lemon juice

In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in egg, zucchini and lemon zest. Combine the flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture and mix well. Stir in raisins and walnuts.


Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.


For glaze, combine confectioners' sugar and enough lemon juice to reach a thin spreading consistency. Spread or drizzle over cooled cookies.