Blueberry Zucchini Bread


HAPPY 2018, everyone!

It has been a long hiatus since I’ve posted recipes! I have been testing out and creating many new recipes, but in 2017 another creative venture took up most of my time. I was attempting to do what many artists, designers, and photographers do: “Project 365.” My goal was to create (e.g., draw, sketch, paint, sew, watercolor, etc.) something everyday. I was doing very well, but quickly realized it was not going to happen—but I still had a blast and learned that I was more than capable of some of the challenges I presented myself! It’s a very fun project full of personal discoveries, potential, and growth. If you don’t already know about my Instagram account (, hop on and check out some of the illustrations and projects I did.

THIS YEAR, “Project 365” is still happening, but has taken on a slightly different light. Instead of just focusing on the visual arts, I plan on dividing my time somewhat evenly among all my hobbies (*sigh* I have SO many) like cooking and baking, gardening, illustrating, and painting. You’ll see various posts throughout the year. It should be a fun adventure! Thanks everyone for following! 🙂


Always try to use organic ingredients when possible. The grocery bill can add up quickly and not all produce are covered in harmful pesticides. As a general rule, I follow the Dirty Dozen, Clean 15 list. I have been a loyal fan since 2004, when they first started. FYI, blueberries are listed as #15 and zucchini squash is #27. The lower the number, the higher the level of pesticides.

Blueberry Zucchini Bread


  • 3 eggs
  • 1/2 cup cooking oil
  • 1/2 cup nonfat plain Greet yogurt
  • 1 tablespoon vanilla extract
  • 1 1/2 cups white sugar
  • 3 cups all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 cups shredded zucchini
  • 2 pints fresh blueberries


  1. Preheat oven to 350° degrees. Lightly grease 2 large loaf pans.
  2. In a large mixing bowl, beat together eggs, oil, yogurt, vanilla, and sugar. Whisk in flour, salt, baking powder, and baking soda. Do not overmix the batter.
  3. Gently fold in zucchini and blueberries with a spatula. Pour into the prepared loaf pans.
  4. Bake for 50 minutes or until a toothpick comes out clean. Allow to cool about 20 minutes on cooling racks. Serve warm with butter and a hot cup of tea. ENJOY! 🙂

3 thoughts on “Blueberry Zucchini Bread

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