Zucchini Cake with Cream Cheese Frosting

I'm always looking for new recipes no matter what it is.  But since their is usually a seasonably (is that even a word?) overabundance of zucchini I'm always on the lookout for new zucchini recipes.  I found this recipe on Pinterest, just this morning and whipped up a pan of them for our coffee time this afternoon.  I'd say they were a hit since half of the pan is now gone.  :)  So, go ahead and pick some more zucchini and see what you think of these bars (that's what I'm calling them since I made them in a jelly roll pan instead of a 9x13" pan - suit your fancy on what you would prefer...bars or cake).

2 c. all purpose flour
2 t. baking powder
1/2 t. baking soda
3/4 t. salt
2 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground ginger
1 c. granulated sugar
2/3 c. packed light brown sugar
1/2 c. vegetable or canola oil
1/2 c. applesauce
1/3 c. plain Greek yogurt
2 large eggs
1 1/2 t. vanilla
2 1/2 cups finely grated unpeeled zucchini (I peel mine but that's just me)
1/2 cup chopped, toasted pecans or walnuts (optional)

Cream Cheese Frosting
8 oz. cream cheese, softened slightly
1/2 c. butter, softened
1/2 t. vanilla
2 c. powdered sugar

Preheat oven to 350 degrees.  In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 30 seconds, set aside.  In a separate large mixing bowl stir together granulated sugar and light brown sugar (break up any clumps with your fingertips).  Whisk in vegetable oil, applesauce, and Greek yogurt until well blended.  Add in eggs and vanilla mix until well blended.  Stir in grated zucchini.  Add flour mixture and stir with a wooden spoon just until combined.  Pour mixture into a buttered 13 by 9-inch baking dish (or a jelly roll pan).  Bake in preheated oven 32-35 minutes until toothpick inserted into center comes out clean or with a few moist crumbs (no batter).  Remove from oven and allow to cool completely before frosting (cover with plastic wrap leaving a small opening on one corner after about 30 minutes of cooling to seal in moisture).  Frost with Cream Cheese Frosting sprinkle with nuts if desired (or decorate as desired) and cut into squares.

For the Cream Cheese Frsoting:
In the bowl of an electric stand mixer fitted with a paddle attachment, whip together cream cheese and butter on medium-high speed until smooth, occasionally scraping down sides and bottom of bowl.  Blend in vanilla.  Add powdered sugar and mix until light and fluffy.