Zucchini Bread -- Quad-Cities Online Recipe Book
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Breads:

Zucchini Bread

Comment on this recipe

This bread is so moist and freezes really well.

Ingredients

4 cups zucchini, grated
3 cups flour
2-1/2 cups sugar
1-1/4 cups vegetable oil
4 eggs, beaten
1 tablespoon plus 1 teaspoon vanilla
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1-1/2 teaspoons salt
1/2 teaspoon baking powder
1-1/2 teaspoons soda
1 cup chopped walnuts

Instructions

Blend all ingredients on low speed 1 minute, scraping bowl constantly. Beat on medium speed 1 minute. Pour into two 9x5x2-inch loaf pans that have been generously greased on bottoms only. Bake at 350 degrees about 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pans.

Betty E. Johnson
Moline



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  Today is Tuesday, July 29, the 210th day of 2014. There are 155 days left in the year.

1864 -- 150 years ago: Col. H.F. Sickless informs us that there will be new organization of troops in this state under the call for more men.
1889 -- 125 years ago: James Normoyle arrived home after graduating from West Point with honors in the class of 1889. He was to report to Fort Brady, Mich., as second lieutenant in the 23rd Infantry.
1914 -- 100 years ago: Austria Hungary declared war on Serbia. Germany and Austria refused an invitation of Sir Edward Grey to join Great Britain at a mediation conference.
1939 -- 75 years ago: Dr. William Mayo, the last of the three famous Mayo brother surgeons, died at the age of 78.
1964 -- 50 years ago: One of the biggest horse shows of the season was held yesterday at Hillandale Arena on Knoxville Road under the sponsorship of the Illowa Horsemen's Club.
1989 -- 25 years ago: Davenport is like a gigantic carnival this weekend with the Bix Arts Fest taking over 12 square blocks of the downtown area. A festive atmosphere prevailed Friday as thousands of people turned out to sample what the Arts Fest has to offer.








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