Granola bars are cut up.

Half-Whole Wheat Honey Oat Flax Bread (aka Bread With Longest Name Ever) is cooling.

Zucchini bread is baking.  I totally spaced and make it all white.  To make up for the lack of nutrients, I added two tablespoons of ground flax seed.  There, now it’s healthy again.  (Nevermind the full cup of refined white sugar.  You just nevermind that.)

Kids are eating a healthy lunch of apple peels and granola.

What?  It’s fiber and protein.  I promise I’ll feed them better at dinner.  Promise.

Apples are simmering.  (1/4 c water for every apple (cored, peeled, and quartered))

Apples are nice and mushy.  Time to mash!

After much deliberation, I opted for chunky applesauce.  Mostly because I didn’t want to have to add the blender to the growing mountain of dirty dishes.  But also because I like it that way.

Now to “make it a dessert” as Olivia calls it.  Added cinnamon and sugar to taste.

And zucchini bread is done and cooling!

I believe the only things left on my list are apple pie and waffles.  I sorely neglected the waffles.  Maybe tomorrow?  Oh!  Right!  And dinner!  Gotta put a chicken in the crock pot!  So caught up in Baking Day I almost forgot to make dinner!  (And after the pathetic lunch we had, that would have put me in the top running for Mom of the Year, I tell ya.)

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This post is a contribution to the Ultimate Recipe Swap.