Cooking with the Jitterbugs

Jitterbugs ready to eat the cake

What a talented group of little chefs we have in the Jitterbugs room! Today was chilly and overcast and the perfect opportunity to have some fun indoors. Amy and the team decided to introduce a cooking experience for the children to participate in and enjoy. Cooking is such a valuable activity for children as it allows children to continue to develop their understanding of concepts, increases their knowledge of mathematical principles and is such amazing amount of fun at the same time.

Amy brought in the recipe for Zucchini and sultana cake, a delicious and healthy afternoon tea treat. The Jitterbugs were so excited to prepare their own afternoon tea! The Jitterbugs felt very special as we moved to the dining room to complete our cooking experience, we explored the dining room and sat down to take turns measuring the ingredients and share the job of stirring the cake mix together.

Our lovely cook Nga took the cake batter and popped it in the oven to cook for us. Once it was finished cooking the Jitterbugs all gathered at the tables to share their amazing work together. First we ate our fruit as we discussed the importance of healthy eating choices and occasionally having “sometimes” foods, then we all savoured a slice of the tasty treat we had created.

The children loved eating something they had made themselves and were really excited to tell their families all about it.

Kool Kidz Mill Park preparing a zucchine saltana cake

If you would like to try Zucchini Cake at home here is the recipe…

Zucchini Cake with Sultanas

1 cup (150g) of plain flour
150 caster sugar
1 teaspoon cinnamon
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
250g grated zucchini
150g sultanas
150g raisins
2 eggs (or can substitute with ¼ cup extra oil)
1 teaspoon vanilla extract
½ cup (125g) olive oil

1. Preheat oven to 180°C. Grease and line the base of a 25 x 10cm loaf pan.
2. Sift flour, sugar, cinnamon, baking powder, soda and a pinch of salt into a large bowl. Add zucchini, raisins, sultanas. Whisk together eggs, vanilla and oil and stir into dry ingredients. Pour into prepared pan and bake for 1-1¼ hours or until a skewer inserted into cake comes out clean. Allow to cool slightly and then place on a wire rack to cool completely.


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