Which of the following categories best describes this recipe:
Desserts

Estimated time:
hour and a half/two hours (gotta cool before frosting!)

Number of servings:
Whoa---lots! At least 24

Ingredients: (Hit your return key to start a new line)
You'll need a "jelly roll" pan
(approx. 11" x15", with Sides to it)

3 eggs

2 c. white sugar

1 c. canola oil

2 c. grated zucchini

2 1/2 c. flour

1/4 tsp. baking powder

1 tsp. salt

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. nutmeg

finely-grated Zest of one orange or lemon (zest is the colorful layer, not the bitter white)
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1/2 c. (1 stick) butter, softened

1 tsp. vanilla

3 oz. cream cheese, softened

2 1/2 - 3 c. powdered sugar

Directions:
Mix eggs, sugar, canola oil, zucchini and vanilla together, in a Large mixing bowl.

Combine flour, baking powder, salt, baking soda, nutmeg, cinnamon and citrus Zest in a mixing bowl; add this Dry mixture to the Wet mixture, and blend well.

Pour/spread mixture into a Greased jelly roll pan, and bake at 350 degrees for approx. 20-25 minutes. (Should be somewhat Browned, and pulling away slightly from the edge of the pan. Sometimes I shut off the oven and let a cake Sit 5-10 minutes longer...checking, of course, within a reasonable time.)

Cool the cake. While it is cooling, make the Frosting: combining the butter, vanilla, cream cheese, and powdered sugar. (You add powdered sugar according to how much seems to be necessary to make a good Spreading consistency.)

Spread frosting on Cooled cake; cut and serve.

Other suggestions and comments:
As I was spreading the frosting, I thought it was a little Less in quantity than I'd want, but it really is about right, because: the cake/bars recipe is Sweet (and could get along with no frosting whatsoever!). It's also not meant to be all that Fussy, as cake recipes go. It's Family-Style.

Keeping summer's zucchini in the freezer, pre-shredded and pre-measured into 2 cup plastic containers with lids (Glad, Hefty, Ziploc re-usables) is a time-saver. I don't raise zucchini, but it Finds Me. Baking holds little appeal in Summer heat, but it's cozy in winter. Thaw the container overnight in the fridge, or use Defrost cycle in microwave.

If you are "gifted" with a baseball-bat-sized summer zucchini, you can either leave it on your neighbor's doorstep overnight ;-) or you can grate it up for Winter baking. The firm white flesh is OK; the pithy/seedy middle isn't all that wonderful.