Zucchini-Carrott Bars:

Hi there! Here's an amazing recipe, taken from a fun cookbook called Fat Witch Brownies.
If you have a garden & are overrun with giant zucchinis - this recipe is for you!

Ingredients: 1¼ cups shredded carrots, boiling water,  1¼ shredded zucchini, 1 stick unsalted softened butter, 1 cup natural cane sugar, 2 eggs, 1 tsp. pure vanilla extract, 1½ cups unbleached flour, 1 tsp. baking soda, ½ tsp. salt, 2 Tbsp. ground cinnamon. 

Preheat oven to 350℉ & heat up a small pot of water.  
When it's boiling, pour into a colander, over shredded carrots.
 Let everything sit for a while, to cook/tenderize the carrots. Drain well. 
Mix the shredded (& drained) zucchini throughly with all other ingredients. 
 I added ½ cup chopped walnuts,  a few raisons, & chocolate chips,  for good measure.  
Blend everything well; batter will be thickish. Pour into a greased 9 by 9 dish. 
(Sometimes my batter is thiner, but it doesn't make a difference when baking. )
Bake for 30 minutes, or until toothpick inserted comes out clean. Let cool in dish. Your house will smell like autumn, while it bakes.  Mhmm…  I whipped up a cream-cheese frosting & spread it over the cake, just before serving. It was really good, & turned the flat bread into more of a dessert. I like eating dessert for breakfast. Or really any time of the day.
Cream Cheese Frosting:  
☙ 4 oz. cream cheese,  room temperature
☙ 3 Tsb. unsalted butter,  room temperature
☙ 1 tsp pure vanilla extract
☙ 1¼ cups confectioner's sugar
☙ 1 tsp lemon zest (optional) 
Beat cream cheese & butter until smooth. Add vanilla,  sift sugar directly into the bowl, mix until smooth. Add zest. Spread on cool brownies or bars. Store in refrigerator. 
notes: When I make zucchini bread, I usually quadruple the recipe - the bread is so good that it all gets eaten quickly. It freezes great too.  
Taste the goodness.