» Zucchini Bread for the Bread of Life • Cooking with Catholic Kids

Zucchini Bread for the Bread of Life • Cooking with Catholic Kids

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Make baking zucchini bread with friends an opportunity to talk with young children about sharing in the Eucharist as a community of the faithful.

 

by Theresa Wilson

 

Have you noticed recently we have been hearing a lot about food in the readings at Mass? I am a former chef turned short-order cook to my young children, so the mention of food always perks up my ears. But this is not me being hyper-aware to all things food. We are in the midst of the “Bread of Life Discourse,” a five-week breakdown of the Gospel of John, chapter 6. Here Jesus is telling us exactly what the Eucharist is — Jesus himself as true food for our bodies and souls. 

Now, have you ever noticed what happens to a kid when you mention food? Yup, his or her ears will perk right up. The readings this week give us another occasion to welcome our children into understanding the faith a little more deeply with their eager listening ears.

Often during the Liturgy of the Eucharist at Mass, I’ll quietly lean over and whisper to my 4-year-old that this is what Jesus did when he sat to dinner with his friends at the Last Supper on Holy Thursday. Just as he did with his friends as a community, now we are welcomed to the table to be fed by the Eucharist.

To be able to talk more about the bread of life in more than a whisper, we made zucchini bread together and invited our friends over to share it with us. We talked about the Eucharist and ate bread as a community of friends. When we go to Mass this Sunday, I will remind my daughter of our experience in the kitchen.

Print Recipe
Zucchini Bread for the Bread of Life • Cooking with Catholic Kids
This zucchini quick bread is just as simple to make with even the youngest sous chefs. Because the recipe yields two loaves, there will be plenty for everyone to share together.
Cuisine Breads
Prep Time 15 minutes
Cook Time 55 minutes
Servings
loaves
Ingredients
Cuisine Breads
Prep Time 15 minutes
Cook Time 55 minutes
Servings
loaves
Ingredients
Instructions
  1. In a mixing bowl, beat together the eggs and sugar until fully combined.
  2. Add the coconut oil and vanilla extract, and beat until it is incorporated.
  3. Slowly add the dry ingredients (flours, cinnamon, baking powder, soda and salt). Once all is added, mix in the graded zucchini and sunflower seeds.
  4. Pour the batter into two greased 8x4x2 1/2 inch loaf pans (standard size), and bake for 50-55 minutes in a 325 degree oven. To make sure the bread is finished cooking, I always use the “clean toothpick test”: If you insert a toothpick to the thickest part of the bread and can remove it without batter sticking to it, your bread is done!
  5. Take the bread out of the pans to cool, and enjoy with family and friends!

While measuring, cracking eggs, stirring and grating zucchini, my 2-year-old son insists on pulling a chair up to the counter to get involved with more than just taste testing. The little sous chefs and I begin to chat about how delicious our bread will be.

I ask, “What do you like about this bread?” Immediately my son exclaims, “Yummy, yummy, yummy!” My daughter takes a second longer then answers,”It’s warm, it fills me up, and I can share it with my friends. It’s sooo good.”

The connection was simple: “That’s what the Eucharist is too!”

 

Lord God,

For our food we thank you,

for our joys we praise you,

for our life we glorify you.

Help us to love you more.

— Grace After Meals from “The Catholic Family Book of Prayers

Follow Theresa Wilson:
Theresa Wilson is an alumnus of Mount Saint Mary College in Newburgh, New York. After pursuing her passion for all things food, she quickly rose the ranks in fine dining cuisine as a professional chef, and as a chef instructor and assistant director at a culinary institute. She is now a busy stay-at-home mom and short order cook to her amazing, energetic young daughter and son.

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