Autumn has been busy so far, but not so busy as to preclude some baking. : ) That is, after all, one of the best parts about it! **EDIT** some recipes have been removed, since they will soon be available for sale. Check out for details!

Whole Wheat Zucchini Bread

A sweet, spicy quickbread that makes a wonderful breakfast… eat it plain or with a little cream cheese. This is adapted from Paula Deen’s recipe.

1 c. whole wheat flour

5/8 c. all-purpose flour
3/4 tsp. salt

1/2 tsp. nutmeg

1/2 tsp. allspice

1/2 tsp. cinnamon

1/2 tsp. cloves

1 tsp. baking soda

1 c. sugar

1/2 c. oil

2 eggs, beaten

1/6 c. water

1 c. zucchini, grated

1/2 tsp. lemon juice

1/2 c. walnuts, chopped

Preheat your oven to 350* and grease one standard loaf pan with butter or nonstick cooking spray. Mix or sift all the dry ingredients (excepting the walnuts and sugar) together in a bowl. Mix the eggs, oil, and sugar together with a wire wisk. Add the water, lemon juice, and zucchini and mix until well incorporated. Mix the dry ingredients about a third at a time into the wet ingredients, stirring just until the dry stuff is moistened. Once it’s all mixed, add the walnuts and pour into the loaf pan. Bake for about 50 minutes, or until a toothpick inserted in the middle comes out clean.