Get to Gratin' - Zucchini Bar time!

So, you've decided you're in the mood to grate. Maybe you just returned from the Farmers Market with way too many veggies, or you have your own garden full of zucchinis. Maybe there are a dozen of the green monsters mocking you from the breakroom and you're wondering what in the world people make out of those things - that actually tastes good. Or maybe you just picked up one of those cute new graters in the shape of an animal and you just need to get some aggression out.
When I think about grating I think of grandma's zucchinis bars...Two cups worth of grating yield a pan of zucchini bars so moist, light and fresh they melt in your mouth. Their thin layer of cream cheese frosting complements the spongey green-flecked goodness of the zucchini bar - the zucchini is never peeled or food processed. Nope, get out the hand grater like grandma does or don't even try this recipe. And for God's sakes, if you use one of those gi-normous zucchinis, please scrape out the seeds first! Two medium zucchinis should do the trick. Preheat a 350 degree oven and use a sprayed or buttered 11.5x17x1 inch pan.
Cream:
2/3 cup of oil (I used canola)
1 1/2 cup of sugar
3 eggs
2 t vanilla
Mix together and add until just combined:
2 1/2 cups of flour
2 t baking soda
1/2 t baking powder
1 t salt
1 t cinnamon
Fold in:
2 cups of grated zucchini
3/4 cup raisons
Bake for about 20 minutes or until golden and springs back to touch.
Let cool and frost with cream cheese frosting:
Beat:
1/2 stick melted butter
1 t vaniila
1 8-oz package of cream cheese (organic).
Beat in powdered sugar - about 2 cups, adding more if needed, until it's a creamy consistency.
Spread on bars. It should be a thin, creamy layer.