1 Lb. Butter

4 C Sugar

5 Eggs

½ tsp. vanilla extract

4 C Grated Zucchini

1½ Tbs. Grated Lemon Zest

8 C Flour

4 tsp. Baking Powder

4 tsp. Baking Soda

2 tsp. Kosher Salt

½ tsp. ground ginger

¼ tsp. cinnamon

Preparation

Preheat the oven to 350 degrees.

Cream the butter and sugar together until light and fluffy. Add the vanilla and eggs, one at a time, mixing between additions. Mix in the zucchini and lemon zest.

In a different bowl, mix all the dry ingredients together. Add the dry ingredients to the zucchini mixture and mix thoroughly until the cookie dough comes together.

Drop onto a sheet pan with parchment paper (or a non-stick cookie sheet) and bake until the cookies are puffy, and showing a smidge of golden brown around the edges. Cool completely, then drizzle on the icing, recipe as follows.

Icing:

Stir together the following, and make sure there are no lumps

Lemon juice and zest from five lemons Confectioner’s Sugar (1 Bag, give or take, depending on the amount of juice you get from the lemons)