• Preheat oven to 350°F and grease a 15x10 rimmed baking sheet or jelly roll pan with non-stick cooking spray. Or line it with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment add the eggs, sour cream, canola oil and vanilla extract. Mix on low speed until smooth.
• Add the granulated sugar, baking powder, baking soda, salt, ground cinnamon, and all purpose flour. Mix on low speed just until it is combined.
• Fold in the shredded zucchini until evenly incorporated through out the batter.
• Pour the batter into prepared sheet pan and spread it into an even layer.
• Bake in preheated oven on center rack for 20-25 minutes or until a toothpick inserted in the center comes out clean.
• Let bars cool completely before frosting.

Cream Cheese Frosting

• In a stand mixer with the paddle attachment, cream together the softened cream cheese and butter until fluffy.
• Add in the vanilla extract, milk and powdered sugar one cup at a time beating well after each cup on low speed and scraping the sides of the bowl as needed.
• Once all the powdered sugar is added, increase the speed on the mixer and beat for about a minute or so until the frosting is creamy and fluffy.
• Evenly spread the frosting over cooled bars, slice and serve!