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Classroom Spotlight: Cooking with Infants

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Classroom Spotlight: Cooking with Infants

ITC Events Team

As the zucchini harvests begin in the ITC Community Garden, the Infant team has been inspired to transform their vegetables into something amazing - banana zucchini muffins! No challenge is too great for our ITC teachers who braved baking from scratch with three of our older infants. Setting up their toddler-sized table, ITC teacher, Sandy got down on her knees to grate their fresh zucchini while anxious helpers - donned with silk head scarves for cooking - eagerly awaited a turn to scoop, pour, and stir. With the zucchini grated, the three helpers mashed bananas, scooped flour, and took turns stirring it all together. Who knew cups and spoons could be used for baking as well as music? With the muffins in the over, the little bakers recounted their process to others and happily served up their treats to their younger friends and classmates. The verdict? Delicious! 

We love cooking together! Sorry we couldn't save you a bite, but we're thrilled to share our recipe. If you enjoy cooking with kids, stay tuned for information about our ITC cookbook publishing this fall!


Banana Zucchini Muffins 

  • 1-1/2 cups flour (we used whole wheat pastry flour
  • 2 tsp baking powder
  • 1/2 tsp salt (we skipped this)
  • 1-1/2 tsp cinnamon
  • egg replacer, equal to one egg (we used 1 mashed banana; you could also use 1 cup applesauce)
  • 1/3 cup oil
  • 1 tsp vinegar (we skipped this, but it can help your bread rise)
  • 1 tsp vanilla 
  • 1-1/2 cups zucchini, grated
  • 1/4 cup water1/2 cup sweetener

Preheat oven to 350 F.  In a large bowl, sift together the flour, baking powder, salt, and cinnamon.  Add the egg replacer, sweetener, oil, vinegar and vanilla, and mix.  Stir in the zucchini, and mix together gently until "just mixed".  Add a little water if the dough seems too dry.  Spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes.  Test with a knife to see if done.  Cool for 10 minutes before slicing and serving.  Makes 1 loaf. Alternatively, you can spoon the batter into muffin tins and bake for about 12 minutes, depending on your oven. Enjoy!