Beat margarine, sugar, and honey together until fluffy.
Add egg and lemon rind; beat well.
Mix together flour, salt, and baking powder; stir into sugar mixture.
Add zucchini and 1/2 cup of the wheat germ.
Refrigerate one hour or longer.
If dough is not quite stiff enough to roll into balls, add more wheat germ (some zucchini have more moisture than others, and would need this).
Shape dough into 1 inch balls; roll balls in remaining 1/2 cup wheat germ.
Place on ungreased cookie sheet; flatten slightly.
Place on oven rack above center of oven; bake at 400° for 8 minutes or until edges of cookies are just lightly browned.
Remove to wire racks to cool.
Store in covered cookie jar.