• Preheat the oven to 350°.
• In a large mixing bowl, combine the sugar, oil, applesauce, eggs, and vanilla. Beat well.
  1 1/2 c. sugar, 1/2 c. canola or vegetable oil, 1/2 c. applesauce (or you can substitute this with another 1/2 c. oil), 3 large eggs, 1 tsp. vanilla extract
• Add the flour, salt, cinnamon, baking soda, and baking powder. Mix only to combine.
  2 c. all-purpose flour, 1 tsp. salt, 1 1/2 tsp. cinnamon, 2 tsp. baking soda, 1/4 tsp. baking powder
• Add the oats, nuts, shredded zucchini, and carrots. Stir to combine.
  3/4 c. rolled oats (old-fashioned), 1 c. chopped walnuts or pecans, optional, 2 c. shredded zucchini, 1/2 c. shredded carrot (1 med. carrot)
• Spread the batter onto a greased 10" x 15" jelly roll pan.
• Bake at 350° for about 23 - 25 minutes or until a toothpick comes out with only a couple of crumbs.
• Cool the bars then frost with the cream cheese frosting. Cut into bars and serve.
• Store in the refrigerator for up to a week. Or you can also place the bars into an airtight container and freeze them for later.

Cream Cheese Frosting:

• In a mixing bowl, beat the softened cream cheese and butter until smooth.
  1 (8 oz.) pkg. softened cream cheese, 1/2 c. softened butter (1 stick)
• Add the powdered sugar, vanilla, and salt. Mix on low until the powdered sugar is incorporated. Then beat well for a couple of minutes until the frosting is light and fluffy.
  2 1/2 c. powdered sugar, 2 tsp. vanilla extract, 1/8 tsp. salt
• Spread the frosting onto the cooled bars.