Zucchini Carrot Cake Bars

I had a zucchini, eggs, walnuts, and cream cheese I wanted to use up, so I found this recipe that used all of the above.  I saved a few for us and took the rest to work for my coworkers.  I thought they'd be denser but they were light and fluffy like cake.  Delicious.  I would definitely make again.

 
Zucchini Carrot Cake Bars

Ingredients:

3 large eggs

1 cup vegetable oil

2 cups sugar

1 teaspoon vanilla extract

2 cups flour

2 teaspoons baking soda

1/4 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

2 cups shredded zucchini

1 small carrot, shredded

3/4 cup rolled oats

1/2 cup chopped walnuts (optional)

Frosting:

1/2 cup salted butter, softened

8 oz cream cheese, softened

1 teaspoon vanilla extract

2 cups powdered sugar

Directions:

Preheat oven to 350º F.

Beat eggs, oil, sugar, and vanilla in a large mixing bowl for 1 minute until well combined.  Sift in the flour, baking soda, baking powder, salt, and cinnamon.  Beat on low speed until well combined.  Fold in the zucchini and carrots.  Fold in the oats and nuts.

Spray a 15x10x1" pan.  Pour batter into pan.  Bake at 350º for about 25 minutes until knife comes out clean.   Let cool completely before spreading frosting.

Frosting:

Beat butter and cream cheese together in a large bowl.  Add in vanilla and mix.   Add in powdered sugar and mix on low until well combined, scraping sides occasionally.  Mix on high for a minute.