Attack of The Killer Zucchini's

It’s that time of year again…. “Attack of the Killer Zucchini’s”. Some of those monsters are the size of baseball bats. You chop them up and put them in bread after bread, quiche after quiche but they just keep coming. Neighbors begin to avoid you, growing more and more afraid of your zucchini hospitality. They begin to retaliate by leaving their monstrous zucchini’s on your doorstep, ringing the bell then running and hiding.
Zucchini’s for breakfast, zucchini’s for snacks, zucchini’s for lunch, zucchini’s for dinner even zucchini's for dessert, when will it all end? I don’t have the answer to that question but will a recipe do? How about a recipe using zucchini? It’s my way of helping lol.

Zucchini Bars

Bars:
2 cups sugar

1 cup oil

3 eggs

2 cups flour

1 tsp. cinnamon

1 tsp. salt

2 tsp. baking soda

1/4 tsp. baking powder

1 tsp. vanilla

3 cups shredded zucchini

3/4 cup rolled oats

1 cup chopped walnuts or pecans

Frosting: (optional, I prefer them without the frosting)
1/2 cup soft butter

1/4 tsp. almond extract

2 tsp. vanilla

2 1/2 cups confectioners' sugar

1 (3 oz.) pkg. creamed cheese, softened

Beat together sugar, oil, and eggs in large bowl or in food processor. Beat in flour, cinnamon, salt, baking soda and powder and vanilla. Beat 1 to 2 minutes until well mixed. Fold in zucchini, carrot, oats and nuts; mix well. Pour into 15"x10"x1" pan (jelly roll pan or cookie sheet with sides). Bake at 350 degrees for 15 to 20 minutes.
If frosting - Make frosting by beating all ingredients together until smooth. Set aside. Cool bars; frost. Cut into bars. Yield: 3 dozen.