Week 4 – June 25

 In Get Social with Us
Join us this Sunday to get the dirt on compost. Drop by the POP tent anytime between the hours of 9:00 a.m. and 1:00 p.m. to learn about the do’s and don’ts of composting and make your own newspaper compost pod. Then, spice up your day with this week’s Two Bite tasting – radishes!
Last week’s Two Bite tasting, chocolate zucchini loaf, had an 81% approval rating! We’re so pleased that so many participants enjoyed it. Stay tuned for the recipe below.
Don’t forget to turn in your passport after you’ve recorded your activities so that you can receive your $3 token, which can be spent on any fruit or vegetable at the market.
The POP Club is a free children’s activity for kids ages 5-12 that runs every Sunday from 9-1. Stop by the POP tent anytime to participate. Newcomers are always welcome! Be sure to request a passport if you don’t already have one.

Chocolate Zucchini Loaf
Ingredients:

  • 2 large eggs
  •  ⅓ cup vegetable oil (or coconut oil)
  •  ¼ cup honey
  •  ½ cup light brown sugar
  •  ¼ cup plain Greek yogurt
  •  ½ tsp salt
  •  1 tsp baking soda
  •  ½ tsp baking powder
  •  ⅓ cup baking cocoa
  •  1 ⅓ cup whole wheat flour
  • ½ cup light brown sugar
  • 2 cups shredded zucchini, gently squeezed
  • Optional: 1/2 cup chocolate chips

Instructions:

  1. Preheat oven to 350°C. Lightly grease an 8 inch loaf pan
  2. In a large mixing bowl, beat together the eggs, oil, honey, brown sugar, and Greek yogurt until smooth.
  3. Add the salt, baking soda, baking powder, cocoa, and flour, mixing until well combined.
  4. Stir in the zucchini. Pour the batter into the prepared pan
  5. Bake the bread for 55 to 75 minutes, until a toothpick comes out clean.
  6. Remove the bread from the oven, and let it cool for 10-15 minutes before removing the loaf to a cooling rack.

Original recipe here

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