Another great recipe in the arsenal to fight against the seemingly never ending onslaught of zucchini . . .
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
4 tablespoons butter
1/2 cup brown sugar
2 tablespoons milk or cream
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