Monthly Archives: August 2014

Seasonal recipe: Zucchini Chocolate Chip Muffins

It’s summer, and that means if you garden or shop at farmers’ markets you probably have zucchini coming out of your ears. We’ve got a solution for some of your zucchini riches, and it involves chocolate.

You only need to heat up the kitchen for a little while to have snacks/breakfast for the week with this tasty and relatively healthy recipe from SFDC board member and food educator, Ibti Vincent.

We try to feature a delicious new recipe in every newsletter. If you would like to have one shared with the SFDC community, send it to and we’ll see what we can do.


Makes 18 muffins (because you will suddenly find that you need more than a dozen once friends start tasting these)


  • 2 ¼ cups flour (all-purpose, whole wheat pastry, or all-purpose gluten-free)
  • ½ cup sugar
  • 1 ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ¾ tsp salt
  • 2 eggs, lightly beaten
  • ½ cup apple sauce
  • ¼ cup vegetable or olive oil
  • ¼ cup milk
  • juice from 1 lemon
  • 1 ½ tsp vanilla extract
  • 1 ½ cups shredded zucchini
  • ¾ cup chocolate chips
  • handful of nuts (optional)


  1. Preheat oven to 350F.
  2. Generously grease 18 muffin cups (or use paper cup liners).
  3. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. These are your “dry” ingredients.
  4. In a separate bowl, combine eggs, apple sauce, vegetable oil, milk, lemon juice and vanilla. These are your “wet” ingredients.
  5. Stir wet ingredients into dry ingredients.
  6. Gently stir in zucchini, chocolate chips, and nuts (if using).
  7. Fill prepared muffin cups, splitting batter evenly between them.
  8. Bake 20-25 minutes, until a toothpick comes out clean.
  9. Loosen muffins then turn out onto a wire rack to cool.

Food for Thought: A Local Food Dinner and Discussion

with The Piedmont Environmental Council and Slow Food DC

When: Saturday, August 23rd, 1:00 – 7:00pm

Where: Sperryvlle, VA

Cost: $50, including dinner, tours, and discussion. There are only a limited number of tickets available, so be sure to register by August 15!

Strengthening the community’s awareness and involvement in supporting local agriculture is key to having a sustainable local food economy.

At the regional scale, there is a very important link between the rural landscape where most farms are located and the urban landscape where the majority of the population is located and majority of food is consumed. Many of the farms in the Virginia Piedmont have a huge consumer base in the Washington DC metro area, so it is critical that a strong connection exists between the two.

Join PEC and Slow Food DC as we delve into some of the unique challenges that local food producers face, hear about some of the innovations being used by a new generation of farmers, and the important role of consumers in promoting and sustaining agriculture and local businesses.

We hope this is unlike any farm tour and dinner you’ve been to! The whole group will be asked to engage in meaningful discussions, while we all enjoy the beautiful countryside of Rappahannock County. This event includes a stop at both Waterpenny Farm, which specializes in organically grown vegetables and Heritage Hollow Farms which raises grass finished beef and pastured pork. Our day finishes with a delicious meal that will feature locally grown veggies and meat dishes.

Tentative Schedule of Events:

1:00PM                Meet at Waterpenny Farm

1:30 – 2:30PM                Waterpenny Farm Tour and Discussion

2:30PM                Depart for Heritage Hollow Farm

3:00 – 4:00PM                Heritage Hollow Farm Tour and Discussion

4:30PM                Free time to walk around Sperryville

5:00 – 5:30PM                  Meet at Heritage Hollow Farm Market for light refreshments. Relax, mingle and visit the Heritage Hollow Farm Store.

5:30PM                Dinner and discussion. Food served family style.

6:30PM                Wrap-up conversation

What to wear and bring:

  • Event is rain or shine, so please plan accordingly — feel free to pack your wellies, an extra pair of socks and shoes, an umbrella, a rain jacket.
  • Sun hat
  • Sunscreen and bug spray
  • Extra bottles of water. There will be opportunities to refill.

There are limited spots (40) so don’t miss out! If you have any questions, please contact Marco Sanchez at