Guest Author - Lisa Shea

Autumn often sees an overabundance of zucchini plants in stores and on neighbor's tables. Here is a delicious zucchini bread recipe to help make use of this abundance.

1 1/4 cups whole wheat flour
1 1/4 cups flour
1 tsp Salt
1 tsp Baking soda
1 tsp Baking powder
1/2 tsp Ginger
1/4 tsp Allspice
1/8 tsp Clove
4 Eggs
1 1/2 cups white sugar
1/2 cup dark brown sugar
1 cup Vegetable oil
2 1/2 cups Zucchini
1 cup Pecans
1 teaspoon Lemon rind (grated)

Sift together whole wheat flour, flour, salt, baking soda, baking powder, ginger, allspice, and clove. In separate bowl, mix eggs, sugar and oil. Add in dry ingredients and mix well. Grate zucchinis into this mix. Chop nuts and blend those in.

Grease two 9" loaf pans and divide the batter up between the two pans. Bake at 350F for one hour.