Garden Zucchini Ginger Cookies

2 cups flour
1 tsp baking powder
1/2 tsp salt
3/4 cup butter
3/4 cup sugar or honey (add 1/3 cup more flour if using honey)
1 egg, beaten
1 tsp or more grated lemon peel
1 cup shredded zucchini (packed)

Optional frosting:
1 cup powdered sugar
1 1/2 tsp lemon juice

Preheat oven to 350 degrees. Combine dry ingredients and set aside. Cream butter and sugar or honey. Add egg and lemon peel and mix. Add dry ingredients; mix until smooth. Add zucchini. Drop by tablespoons onto cookie sheet and bake 15 - 20 minutes, until lightly browned. If desired, glaze cookies with frosting while still warm.

This recipe came from Abbe Vredenburg who used it to win the great Brookfield Farm Y2K zucchini bake-off!!