Instructions:

Brown Butter Cream Cheese Frosting:

• Heat butter in a medium saucepan over medium heat. Whisk constantly. Butter will crackle, then foam. Watch your pan carefully. Within a couple minutes, the butter will turn a golden amber color and give off a nutty aroma. As soon as it turns golden brown, remove from heat. Pour into a medium bowl and let cool to room temperature.
• *You can do this step one day ahead too!
• In a large bowl, use a hand held mixer or paddle attachment with your stand mixer and beat the brown butter, cream cheese, and vanilla bean paste on medium speed until smooth and creamy.
• Lower mixer speed to low and add the powdered sugar, one cup at a time. Mix until whipped and smooth.
• Set aside while you prep the zucchini bars.

Zucchini Bars:

• Preheat the oven to 350°F and grease a 9x13 pan.
• In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cardamon, nutmeg, and cloves.
• In a large bowl, whisk together the melted butter, sour cream, sugar, eggs, and vanilla extract. Once blended, fold in the grated zucchini.
• Gradually add the dry ingredients into the wet ingredients just until combined.
• Pour batter into the prepared 9x13 pan and spread evenly.
• Bake for 35-40 minutes until edges pull away from the sides and a toothpick inserted in the center of the bars comes out clean.
• Let cool in the pan for one hour. Once bars are completely cooled, spread the frosting over the bars in a thick layer.
• Refrigerate the bars until ready to serve. Cut into squares and enjoy!