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 (@luluesque.art), 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
- Preheat oven to 350° degrees. Lightly grease 2 large loaf pans.
- 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.
- Gently fold in zucchini and blueberries with a spatula. Pour into the prepared loaf pans.
- 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! 🙂