Caramel Frosted Zucchini Pecan Bars

Ingredients

• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 cup vegetable oil (canola, safflower)
• 1/2 tsp vanilla
• 2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 cups lightly packed shredded zucchini (about 2 medium)
• 1 1/2 cups chopped pecans

Caramel frosting
• 1 cup (2 sticks) unsalted butter
• 1 cup lightly packed dark brown sugar
• 1/4 cup heavy cream
• about 3 cups confectioner's sugar, sifted

Instructions

1. Set the oven to 350F
2. Grease a 9x13 pan.
3. Crack the eggs into a large mixing bowl. Whisk in the sugar, oil, and vanilla and blend really well.
4. Sift in the flour, cinnamon, baking powder, and salt. Blend until combined.
5. Fold in the zucchini and the nuts.
6. Spread out the batter in the pan so that is is evenly distributed.
7. Bake for about 30 minutes, or until the top springs back when touched, and a toothpick inserted in the center comes out without any wet batter clinging to it. Don't over bake this cake, i suggest checking it early. If you use a glass pan, it will tend to bake faster.
8. To make the frosting, put the butter into a medium saucepan. Cut it up into large chunks. Add the brown sugar and bring it to a boil over medium heat, stirring constantly. Boil for 2 minutes, stirring. Be careful, it will be super hot.
9. Add the heavy cream, and boil for another minute.
10. Remove from the heat and carefully beat in the confectioner's sugar, a cup at a time. Stop adding sugar when the frosting seems thick enough to spread. Pour the frosting over the cake, it is ok if the cake is still warm.