2 c. sugar
1 c. salad oil
3 eggs
2 c. all purpose flour
2 c. grated zucchini
4 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
1/4 tsp. baking powder
3/4 c. rolled oats
1 c. chopped walnuts
1/2 c. butter (softened)
1 pkg. (3 oz.) cream cheese, softened
1/4 tsp. almond extract
2 1/2 c. confectioners' sugar

Preheat oven to 350 degrees. In a large bowl combine sugar, oil, eggs, flour, zucchini and 1 teaspoon of the vanilla. Mix well. Add salt, baking soda, baking powder, and rolled oats. Mix until well blended. Fold in walnuts. Spoon batter into a greased 15 x 10 1/2 x 1 inch jelly roll pan. Bake 15 to 20 minutes or until golden brown. Let cool in pan. In a medium bowl, cream together butter and cream cheese. Beat in remaining vanilla, almond extract, and confectioners' sugar until frosting is smooth and of spreading consistency. Spread over cake in pan. Cut into bars in pan.