Baking Zucchini Muffins (and Bread) | Still Playing School

Baking Zucchini Muffins (and Bread)

By Devany LeDrew | Labels: ,

We have a very generous friend who gave us two gigantic zucchini from her garden this week (Thanks!).  I steamed one and pureed it to freeze into cubes to add to pasta sauces and other recipes for added veggies.  But with the second one, we baked!  This was E's first experience baking with Momma in the kitchen.  We used Smitten Kitchen's recipe.

Just like when I taught kindergarten, I tackled this by planning, thinking ahead to what I anticipated the kiddo(s) to do, and prepping!  I shredded the zucchini while E was eating lunch.  When she got up from her nap, we began.  I put all the supplies on the table within reach so I could be assisting, taking pictures, and measuring!

I whisked the eggs, but let her do some of her own mixing at the end.  We added sugar, vanilla, the shredded zucchini, and oil, but instead of using a cup of oil, we used 1/2 cup applesauce and 1/2 cup oil to make the recipe more guilt free!  I buy the HUGE applesauce jars with no sugar added and freeze portions so it was really easy to thaw a bit in the microwave for the recipe (or a healthy snack).

I measured everything and let E do the dumping.  She was really concentrating, proud of her work, and successful at this!

Then we mixed the dry ingredients.  Flour, cinnamon, baking soda, baking powder, baking soda, and salt.  I found that if we needed 1 teaspoon of an ingredient, it was more fun to measure it into two 1/2 teaspoons so E got to dump in the ingredients often.  And it was a math work out for Momma, double and triple checking the recipe and dividing the portions!

We used 1/2 cup chopped walnuts after I gave E a piece at snack time to check for allergic reactions.  I think at this point she has had most nuts, but use your judgement and omit if you feel better doing so.  Oh, and you can use a food processor to do the chopping!

We added 1/2 cup raisins and 1/2 cup chocolate chips.

I did the folding of the wet and dry ingredients together with E supervising.  I also poured the batter into the baking pans.  There were tears of protest about this, but the leftover chocolate chips were a nice distraction.

The recipe makes 24 muffins or 2 loaves of bread.  We did a dozen muffins (20 minutes baking time) and one loaf (an hour).

I don't have pictures of the final product but Smitten Kitchen does.  E and I ate 2 muffins for a snack before dinner.  They are THAT good.


E's age: 18 months

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