1/2 cup margarine or butter, softened
1 cup packed light brown sugar
2 eggs
1 tbsp orange or lemon juice
2-1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp ground mace
1/4 tsp salt
1 1/2 cups shredded, drained zucchini
1/2 cup chopped pecans
1 tablespoon grated orange zest (orange part of rind only)
powdered sugar

Heat oven to 350 degrees; grease 2 baking sheets. Beat margarine until fluffy. Beat in sugar, eggs, and orange juice. Combine flour, baking powder, spices, and salt; stir into egg mixture. Stir in zucchini, pecans, and orange zest. Drop by teaspoonfuls onto cookie sheets. Bake about 10 minutes. Cool on racks. Sprinkle with powdered sugar before serving. Makes 5 dozen biscuits.

Recipe from Angele Theriault, member of Harmony Valley Farm