Another great recipe in the arsenal to fight against the seemingly never ending onslaught of zucchini . . .

BARS

2 eggs

12 tablespoons butter, melted

1/2 cup sugar

3/4 cup brown sugar

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

2 teaspoons vanilla

3/4 teaspoon baking soda

1 1/2 cups flour

1 1/2 cups shredded zucchini

1 cup pecans, chopped

FROSTING

4 tablespoons butter

1/2 cup brown sugar

2 tablespoons milk or cream

pinch salt

1 1/2 cups powdered sugar

1 For the bars, preheat oven to 350. Spray a 9 x 9″ baking pan with cooking spray.

2 Beat together eggs, butter, sugar, brown sugar, salt, cinnamon, and vanilla.

3 Beat in baking soda and flour just until combined.

4 Fold in zucchini and nuts.

5 Spread batter in prepared pan and bake for 35 – 45 minutes. Let cake cool while you make the frosting.

6 For the frosting, bring butter, brown sugar, milk/cream, and salt to a boil over medium heat. When it begins to boil, remove from heat.

7 Stir in powdered sugar until smooth then pour over warm cake. (Work quickly as the frosting sets quickly.)

recipe from the view from great island