Shredded zucchini is transformed into a moist and delicious bar cookie that is covered in cream cheese frosting. They are the perfect way to use up your abundance of zucchini.
Preheat oven to 350°. Line a 9x9 baking pan with parchment paper or spray liberally with nonstick cooking spray. Set aside.
In a medium bowl combine melted butter and brown sugar. Use a spoon to combine the ingredients until thick. Add the egg and vanilla, continue to mix until completely incorporated.
Add the cinnamon, nutmeg, salt, baking powder and flour to the wet ingredients and stir until mixed well. Finally, add in the shredded zucchini and stir until it is evenly distributed. NOTE: If your zucchini is super watery, place it in a double lined paper towel and squeeze some of the water out over a sink.
Pour the batter into your prepared pan and bake for 18-22 minutes, being sure to not over bake.
Remove from the oven and allow the bars to cool completely on a cooling rack.
Once your bars are completely cooled, combine your cream cheese and butter in a medium bowl and mix using a hand held mixer {or by hand} until smooth. Add the powdered sugar and continue to mix until you have a creamy frosting. NOTE: This might take a minute or two. The frosting will look dry but keep mixing and it will come together. Finally, add the vanilla. Mix one more time until completely mixed in.
Spread the frosting onto the cooled bars in an even layer. Refrigerate for an hour or two and cut into 12 squares. Serve and enjoy. Store in the refrigerator covered for up to 4 days.