Waves of Frosting

I remember baking with my mother at a very young age. I'd help mix batter, dough, or frosting. If I was being particularly "helpful", I'd get to try my hand at frosting a cake or cupcakes. Back then, it was not unusual to end up with a very uneven result that needed more than a little help from Mom. However, these days, I'll still get into making my own sweet rendition of Starry Night draped across the top of moist zucchini bars:

Now, the foundation of this dessert involves one of my favorite treats: zucchini bars. A lot of people spend a lot of time complaining about too much zucchini. Not me. I use it in everything from creative stir-fries to dippable sides and more. But my favorite way to use it is in sweet recipes like the one below. I also happen to think that it's amazing when paired with chopped walnuts, but you could omit them if you aren't a fan.

But, for me, the art comes into this recipe when it comes time to frost those sweet bars. The cream cheese frosting is thick and easy to spread. I love to spread it across the bars in thick ribbons, like waves on an ocean. In the end, the swirls and ripples of frosting remind of a beautiful painting. But hey, I'm not at all above eating my art! After all, it's delicious!