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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  • by Nathan Location: Eastern NC on Sep 5, 2009 at 06:32 PM
    Zucchini bread is very good; for those who have yet to try this, it is much like carrot cake, only with zucchini instead of carrots. You hardly taste the zucchini, and I'm speaking not of this recipe, but of my wife's, which actually calls for 3 cups of the grated zucchini. It also calls for walnuts, but since I am allergic, she substitutes raisins, and that's a very nice touch. Mostly what you taste is the cinnamon (and the raisins, in the case of ours). But zucchini is not something you have to buy locally; anybody can grow it. It's practically a weed, plant the seeds and whether you tend to it or not, it will produce. It's just a matter of how big and good the squash get. With a minimal amount of care, anyone can grow their own zucchini and yellow crookneck squash. There are a lot of good recipes for them; they're also good grilled, sauteed, steamed, and go great in pasta, soup, even on pizza. Oh, we also use a Bundt pan instead of the two loaf pans (which we haven't got).

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