Zucchini Cookies

Preheat oven to 350 degrees F.

In a mixer, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini.

In a separate bowl combine flour, baking powder, cinnamon, and salt. Add the dry ingredients into the wet. Stir in nuts, chips, raisins, and coconut. Refrigerate for at least 1 hour until dough becomes slightly firm.

Drop by tablespoonfuls (or use a small ice cream scoop) onto a lined cookie sheet. Bake until lightly browned, 15 to 20 minutes. Transfer to a cooling rack.