2 eggs
3/4 cup sugar
3/4 cup splenda
1 1/2 tsp. vanilla extract
3 cups flour
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 1/2 cups grated zucchini

Beat eggs lightly. Then beat in sugar, oil, and vanilla. In separate bowl mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Slowly beat the flour mixture into the egg mixture. Add zucchini. Cover and refrigerate for one hour. Preheat oven to 350. Using a teaspoon, spoon out 1 1/2 inches apart on an ungreased cookie sheet. Bake about 13 minutes until cookies look glazed and are brown at the edges. Makes approx. 120 cookies