Frosted Zucchini Spice Bars for 24 Bars

Instructions:

1. Preheat your oven to 350°F (180°C). Grease a 10x15 inch pan thoroughly. Pour the batter in and spread it to the corners with an offset spatula.
2. Wash the zucchini and trim the ends. Using the medium holes of a box grater, shred the squash until you have 3 cups. Place the shreds in a clean kitchen towel and squeeze over the sink with all your might. Note: You want the zucchini to feel like damp fabric, not dripping wet.
3. In a large bowl, whisk together the 4 eggs, 1 cup oil, 1.5 cups granulated sugar, 0.5 cup brown sugar, and 2 tsp vanilla. Continue whisking until the mixture is pale and slightly frothy.
4. In a separate medium bowl, sift together the 2 cups flour, 2 tsp baking soda, 2 tsp cinnamon, 0.5 tsp ginger, 0.25 tsp cloves, and 0.5 tsp salt. This ensures no spice clumps remain.
5. Add the dry ingredients to the wet batter. Use a spatula to fold gently. Before the flour is fully disappeared, toss in the squeezed zucchini. Mix until no white streaks remain but do not overwork it.
6. Slide the pan into the center of the oven. Bake for 25 minutes until the center springs back and a toothpick comes out clean. The edges should just be starting to pull away from the pan.
7. Place the pan on a wire rack. Let it cool completely to room temperature. Note: If the bars are even slightly warm, the frosting will melt and slide off.
8. Beat the 8 oz cream cheese and 0.5 cup butter until smooth and pale. Add the 3 cups powdered sugar one cup at a time, followed by 1 tbsp heavy cream.
9. Spread the frosting in an even layer across the cooled bars. Use a knife to create decorative swirls. Slice into 24 bars and serve.