Sweet Zucchini Biscuits

½ cup butter, softened
1 cup packed light brown sugar
2 eggs
1 tablespoon orange or lemon juice
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon ground mace
¼ teaspoon salt
1 ½ cips shredded, drained zucchini
½ cup chopped pecans
1 tablespoon grated orange zest
Powdered sugar

Preheat oven to 350 degrees.
Grease 2 baking sheets.
Beat butter 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 for 10 minutes; cool.
Sprinkle with powdered sugar.

Makes 5 dozen biscuits.
Angele Theriault, Harmony Valley Farm
From Asparagus to Zucchini