I’d like to mutually promote and highlight Metropolitan Sitters, a babysitting company I work for and in who’s site I was featured in this past week. Take a look at good tips for cooking with kids!
Here’s the recipe for Zucchini Bread (or muffins), that’s an adaptation from a Food and Wine Magazine version. This bread is delicious for breakfast, lunch, dinner or a snack!
Zucchini Muffins (or Bread)
1 cup walnuts chopped (optional, but again, great way to teach kids a healthy food)
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
2 large eggs
1/2 cup vegetable oil
1/2 cup fat-free plain Greek yogurt
1 cup coarsely grated zucchini
Preheat oven to 325 degrees F. Line muffin pan with tins. Toast walnuts until fragrant. This step can be done by the adult ahead of time or not at all. Not even a situation if omitting nuts.
Combine flour, baking powder, baking soda, and salt in a bowl. Add all wet ingredients. Fold in grated zucchini and nuts. Stir until batter is evenly moistened. Fill cups about 3/4 full and bake about 18-20 minutes or until a skewer comes out clean.
Allow them to cool before the kids eat, enjoy!
