During the Summer and Fall months, everywhere you turn here in Utah, someone is trying to give away zucchini. We all grow it in our gardens and it's hard to keep up with only one plant. I know a lot of people that freeze shredded zucchini, so they can use it all year long. I love using shredded zucchini in baked goods. It adds so much moisture and you can't even tell your sweets are loaded with veggies. I wanted a super easy cake bar that you could either eat with a fork or pick up and eat. You can totally do that with these Zucchini Cake Bars.
I topped these delicious moist cake bars with a Honey Buttercream. This is a great combination of flavors. You can taste the honey, but it isn't overpowering. A popular brand of honey is harvested from mountains of Utah and it's liked for its distinct flavor. I love using local ingredients when I can, because fresh ingredients really are best.
Now is the perfect time to let you know about the 2016 Eggland's Best "America's Best Recipe" contest.
Eggland's Best (EB) is on the hunt for the best original recipe in America and is encouraging fans to create recipes using Eggland's Best eggs, while also showing their state pride by integrating a locally-sourced ingredient. There are so many different ways to add nutrition to your everyday meals using EB eggs and Eggland's Best invites you to show us the creative ways in which you incorporate them into your own delicious recipes inspired by your home state.
By choosing Eggland's Best eggs over ordinary eggs, you are getting an egg that is fresher, tastes better and contains more vitamins and nutrients. Compared to ordinary eggs, each EB egg offers four times more Vitamin D, more than double the omega-3s and contains 25% less saturated fat.
FOR THE CONTEST: Recipe entries must have a minimum of two (2) whole EB eggs, and at least one (1) locally sourced ingredient that is either grown or manufactured in your home state/district/territory.
Eggland's Best is accepting entries now through April 29, 2016. All recipes will be judged based on creativity, inspiration behind the local ingredient used, and the integration of that ingredient into the recipe. Winners will be announced December 13, 2016.
- Grand Prize winner will receive $10.000 and a year supply of Eggland's Best eggs
- (4) Regional winners will receive $1,000 and a year supply of Eggland's Best eggs
- (53) Best in State winners will receive a year supply of Eggland's Best eggs
You can visit Eggland's Best website to find more information about the contest.
To get you excited about the contest, I am giving away one $25 Visa gift card and 1 coupon for a free carton of Eggland's Best eggs. Enter using the Rafflecopter below. Winner will be contacted by email and must respond within 48 hours or a new winner will be selected.
This is a sponsored post. The above Eggland's Best information, coupon and gift card have been provided by Eggland's Best. The giveaway prize will be shipped by Eggland's Best. As always, all opinions expressed herein are my own.
Zucchini Cake Bars with Honey Buttercream
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 1/4 tsp. cinnamon
pinch of nutmeg
2 eggs, lightly beaten
3/4 c. packed light brown sugar
1/4 c. sugar
1/2 c. canola or vegetable oil
1 tsp. vanilla
1 1/2 c. shredded zucchini, peeled or unpeeled
1/2 c. unsalted butter, softened
pinch of salt
1 1/2 tsp. vanilla
2 Tbl. honey
2 - 3 Tbl. sour cream
2 c. powdered sugar
Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside. In a separate medium bowl, whisk together the eggs, brown sugar, sugar, oil, vanilla and shredded zucchini. Add wet ingredients to dry ingredients and stir together until just combined. Pour into a 9x13-inch baking pan that has been sprayed with cooking spray. Bake for 20 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean. Cool completely and top with frosting.
For the Honey Buttercream: Add butter, salt, vanilla and honey to a medium bowl and using a hand mixer, mix until combined. Add one cup of powdered sugar and mix until smooth. Add two Tablespoons of sour cream and remaining one cup of powdered sugar and mix until smooth and creamy. If mixture is a little too thick, add one more Tablespoon of sour cream. Spread over cooled cake. Serve. Store leftover cake in the refrigerator.
Jenn's Notes: Don't pack the zucchini into the measuring cup.