Hello, my name is Luisa and I’ve been cooking with Allergic to Salad for two years. I’ve taught kids from kindergarten all the way to high school and adults. My favorite moments are the ones in which the kids try the recipe and they love it. Their enjoyment makes my day. 

I’m also a substitute teacher and an art teacher for seniors. What can I say? I love teaching!

I introduced the cooking tools we were using and I learned that many of the kids beak with their parents. 

Baking Fundamentals, Baking Techniques, Baking Tools, Quick Bread and Batters and Zucchini Muffins.

Zucchini Muffins

Ingredients: 

• 3/4 cup all-purpose flour
• 3/4 cup white whole-wheat flour
• 1 cup ground cinnamon
• 3/4 tsp baking soda 
• 1/2 tsp salt
• 2 large eggs
• 3/4 cup sugar
• 1/4 cup canola oil or unsalted butter, melted
• 1 1/2 tsp vanilla extract 
• 2 cups shredded zucchini 
• 1/2 cup mini chocolate chips (optional)

Instructions:

1. Preheat oven to 350 degrees F. 
2. Mix all dry ingredients in a bowl.
3. Shred zucchini.
4. Mix all wet ingredients in wet ingredients in a separate bowl. Stir in zucchini and chocolate chips. 
5. Add wet ingredients to dry ingredients until well combined. Try not to over-mix.
6. Transfer the batter to a prepared muffin tin. 
7. Bake 15 min approximately or until toothpick inserted in the center comes out clean. 
8. Let cool for 5 min and turn out on a rack to cool. 

Everyone love the muffins and were even asking for more. This is a recipe to repeat and make anyone happy with a little bit of veggies in a sweet treat.