Last month, at the culmination of zucchini season, we were gifted a zucchini the size of a toddler’s baseball bat. I’m not even joking. I shredded all of it, used some for this recipe when we had company over and then froze 2 full quart size bags of the remaining zucchini in the freezer.

Ingredients:

for the cake:

• 2 cups white sugar
• 1 cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 ⅓ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• ¼ teaspoon baking powder
• 2 cups grated zucchini, packed

for the frosting:

• 2 ½ cups confectioners’ sugar, sifted
• ½ cup butter, at room temperature
• 1 (3 ounce) package cream cheese, at room temperature
• Pinch of salt

Preparation:

Preheat the oven to 350° F. Spray a 9×13 pan with nonstick spray; set aside.

In a large bowl, mix the sugar, oil, eggs, and vanilla in a large bowl until well blended.

In another bowl, whisk together the flour, baking soda, salt, and baking powder and gradually stir into creamed sugar mixture until well combined. Fold in the zucchini and pour into prepared pan.

Bake for 30 – 35 minutes, or until a toothpick inserted into the center comes out clean. (It took more like 40-45 minutes before mine was done.)

For the frosting:

Add the butter, cream cheese & sifted powder sugar to a bowl & blend together until creamy & combined. Spread evenly over the cake.

Enjoy!

Source: https://www.allrecipes.com/recipe/25122/zucchini-bars/