2 cups grated zucchini 3 eggs 1 cup oil 2 1/2 cups sugar 2 cups flour 1 tsp. salt 1 tsp. baking soda 1/2 tsp. baking powder 2 tsp. cinnamon 1 cup chopped pecans
8 oz cream cheese 1 stick room temperature unsalted butter 1 cup powdered sugar 1 tsp. vanilla
Preheat oven to 350. Spray small 8×8 or 9×9 pan with cooking spray.
In a large mixing bowl, beat eggs until foamy.
Gradually add in oil and sugar.
Add zucchini, cinnamon, salt, baking soda, and baking powder. Blend well with hand mixer. Gradually add flour and beat until smooth.
Fold in pecans.
Spread into the bottom pan.
Bake at 350 for 15 minutes in the middle rack; then move to top rack and reduce heat to 225 and bake for 10 minutes at time. Check for clean cake tester and repeat until baked through (usually around 25 – 35 total baking time).
While the bars cool, start the icing.
Beat cream cheese until smooth.
Gradually add butter and beat until smooth.
Add in powdered sugar and vanilla and beat JUST until smooth, do not overbeat.
Icing your bars, cut into squares, top with additional pecans if desired, serve and enjoy!