Cinnamon Frosted Zucchini Bars

On the way back from the beach, we stopped to drop my mom off and dad had me some vegetables ready to bring home with me.  I had told mom that I saw this recipe a while back over at Tasty Kitchen and thought it would be a good way to use up all of those garden vegetables.  It worked out perfectly when we had some company stop by our house on their way back to Tennessee.  They made the perfect guinea pigs.  I thought these were good.  I expected them to be more cookie/bar like, but it is pretty much a cake recipe.  In addition to dessert, the cinnamon frosting would make these perfect for brunch.

Cinnamon Frosted Zucchini Bars

For the cake:
3/4 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar
2 eggs
1 tsp. vanilla
1-3/4 c. flour
1 tsp. cinnamon
2 tsp. baking powder
2 c. grated zucchini

For the frosting:
2 c. powdered sugar
1 tsp. cinnamon
2 Tbsp. melted butter
1 tsp. vanilla
2 Tbsp. milk

For the cake, cream butter, sugar and brown sugar.  Add eggs and vanilla.  Mix in flour, cinnamon and baking powder.  Blend in zucchini.  Pour into greased jelly roll pan and bake in a 350 oven for 25-30 minutes.

While baking, prepare frosting.  Mix powdered sugar, cinnamon, melted butter, vanilla and milk until creamy.  Add milk if necessary to get desired consistency.  Cool zucchini bars and frost.

Cut into squares to serve.