1. For the Zucchini Bars:

• Preheat the oven to 350°F (175°C). Grease and flour a 10×15-inch jelly roll pan or line it with parchment paper.

• Prepare the zucchini: Wash and trim the ends of the zucchini, then grate it using the large holes of a box grater. Measure out 2 cups of shredded zucchini. If the zucchini is very watery, blot it gently with paper towels.

• Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.

• Combine dry ingredients: In another bowl, sift or whisk together the flour, cinnamon, nutmeg (if using), baking soda, baking powder, and salt.

• Add dry to wet: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the bars tender.

• Fold in zucchini: Gently fold the shredded zucchini into the batter until evenly distributed.

• Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 22–28 minutes or until a toothpick inserted in the center comes out clean and the top is lightly golden.

• Cool: Remove the bars from the oven and let them cool completely in the pan before frosting.

2. For the Cream Cheese Frosting:

• Beat cream cheese and butter: In a bowl, beat the softened cream cheese and butter until smooth and fluffy.

• Add vanilla and sugar: Mix in the vanilla extract, then gradually add the powdered sugar and a pinch of salt. Beat until the frosting is creamy and spreadable. Adjust powdered sugar to reach your desired sweetness and consistency.

• Frost the bars: Once the zucchini bars have cooled completely, spread the cream cheese frosting evenly over the top.

• Slice and serve: Cut into squares or rectangles and serve. Store leftovers in an airtight container in the fridge.