Kept In Stitches

Confessions of a fabric hoarder

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Mom’s Zucchini Bread



3 Cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. ground cinnamon
3 eggs
1 Cup vegetable oil
2 ¼ Cups white sugar
3 tsp. vanilla extract
2 Cups grated zucchini
1 Cup chopped walnuts (optional)


  1. Grease and flour two 8 X 4 inch loaf pans. Preheat oven to 325 degrees F (165 degrees C)
  2. Sift flour, salt, baking soda, baking powder, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add the sifted ingredients to the creamed mixture, and beat well. Stir in the zucchini and add the nuts until well combined. Pour the batter into the prepared pans.
  4. Bake for 40–60 minutes, or until a tester inserted into the center comes out clean. Cool in the pans on a rack for 10 minutes. Remove the bread from the pans and allow to cool completely.



Heart of the Valley Quilt Shop Hop

Have I ever told you how much Greg and I LOVE to go on Quilt Shop Hops? It’s a great chance to see new things, meet new people, and find things we haven’t seen before. Recently, Greg found out about the Heart of the Valley Quilt Shop Hop. He read about it on Friday afternoon and by Friday night we had a motel reservation and were ready to leave first thing on Saturday morning. The Hop started in Bakersfield, CA—a little over 100 miles away, and continued through the heart of the San Joaquin Valley. It included 8 shops in Bakersfield, Porterville, Visalia, Reedley, Clovis, Oakhurst, and Turlock. We had an incredible time driving, singing along with the radio, and shopping for fabric and patterns. Thank you to all of the wonderful shops we visited…maybe we’ll see you again next year!