Flavor is more than meets the taste buds: Health impacts, seltzer facts, and chocolate zucchini cake snacks

Flavor and taste are not the same thing. In this episode of Tiny Matters, Sam and Deboki explain why, and unpack the important role flavor plays in health. They also chat with experts about ways of making the foods you don’t like more appealing. The Tiny Show & Tell stories are here and here. And to support Tiny Matters, pick up a mug here! Check out The Weirdest Thing I Learned This Week here. All Tiny Matters transcripts are available here. 

Maybe MOST importantly, here’s that chocolate zucchini cake recipe:

• ¼ c. butter
• ¼ c. cocoa powder
• ½ c. vegetable oil
• ½ tsp. baking powder
• 1¾ c. sugar
• 1 tsp. baking soda
• 2 eggs
• ½ tsp. cinnamon
• 1 tsp. vanilla
• ½ tsp. cloves
• ½ cup buttermilk or sour milk
• 2 cups grated zucchini
• 2½ c. flour
• ½ c. chocolate chips

Directions: Preheat the oven to 325°F. Cream together the butter and sugar. Then beat in the oil, eggs, vanilla and buttermilk. Sift dry ingredients together and mix into wet ingredients. Fold in the zucchini and chocolate chips. Bake in a greased and floured bundt pan or a 9x13 pan for 45 minutes.

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