The EAT LOCAL Challenge: Zucchini Bread

An ECU student shares her family recipe to help you eat locally grown foods.

Hello, my name is Jennifer Wilson. I’m a senior in the College of Business at East Carolina University, am committed to eating local and healthy as much as I can, and want to encourage you to do the same!  I grew up in Washington State on a small animal farm and learned to raise pigeons and poultry with my 4-H Club.  With my experience of living on a small farm I understand the importance of agriculture and supporting local farms. Raising food locally is hard work, but fun and it tastes great. 

After my first semester of eating highly processed foods on campus, I was really happy when I discovered the Pitt County Farmers Market. It is so friendly and has fresh from the farm produce, eggs, and other goodies. College students can find great deals on fruits and vegetables there. I feel better when I cook for myself and eat locally grown fruits, vegetables, eggs, and seafood.

As a full time student busy with classes and participating in activities on campus, I understand how hard it can be to manage time, stay within a budget, and eat healthy between classes, working, and social life. This summer I’ve learned different ways to eat with local vegetables and stay within a manageable budget.  With a couple quick and easy recipes, a great dinner such as stir fry or vegetable burritos can be enjoyed at home, and then back to studying.  Give Reward yourself a healthy study break with a treat of fresh watermelon or zucchini bread, the recipe is below.  Growing Up FIT! And WITN is challenging us to eat one meal a day prepared from produce from local farmers.

SO come on and take the Eat Local Challenge, and have at least one day when you eat locally grown produce. The way I figure it, if we start eating locally now, it will become a lifelong habit. When you taste the difference in local produce and realize the savings, you will be committed!   Hope to see you Saturday morning at the Pitt County Farmers Market on County Home Road by Wintergreen School!

And what do you like to cook or eat fresh? Please send me your questions or comments on the blog and I will give the best answers I can! As a group let’s share ideas, experiences, and recipes, and give back to the farmers!

Here is my family recipe for a great Zucchini Bread. Make extra to use as gifts or to stick in the freezer for when you are too busy to bake some or when zucchini is no longer in season! Enjoy!

Zucchini Bread
16 Servings
3 Eggs
1 Cup of Oil
2 Cups of Sugar
2 Tsp. Vanilla
2 Cups Grated Zucchini
3 Cups Flour
1 Tsp. Salt
1 Tsp. Soda
3 Tsp. Cinnamon
1/2 Baking Powder
Pre-heat oven to 325 degrees and grease two 8 inch loaf pans.
Mix Oil and Sugar at a high speed for 4 to 5 minutes until smooth using an electric mixer or beat rapidly with a whisk until fully blended and light.
Add Eggs and mix for 3 to 4 minutes, and then add Vanilla
Mix in Zucchini and beat for 2 minutes, until well blended and smoothly distributed.
In a separate bowl combine Flour, Salt, Soda, Cinnamon, and Baking Powder.
Add all dry mixture to the Zucchini mixture slowly while stirring or using mixer. 
Bake for 40 minutes or until golden brown (check pans often)
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