I’m a firm believer in teaching kids how to cook. If you cook and engage with food from a young age, you grow up knowing more about the world you live in, how to eat well, and why it’s important. This summer I’m teaching two kids camps in Brooklyn at Ger-Nis Culinary Herb Center.

The Teen Chef Sustainable Food Camp- 2011

The camps range from “Kinder-cooks” to “The Middle Child” and “Teen Chefs” and covers the age span of 5-17. If you’re looking to have your kids learn about food in a fun and interactive way check out my classes.

The Middle Child Sustainable Food Camp -2011

Sign up this week and receive a 10% discount.

Below is a recipe for Zucchini Bread, featured on Metropolitan Sitters. Incorporating veggies into baked goods is a great way to give kids a little “green.”

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!