Blueberry Zucchini Loaf

It was a spectacular weekend at camp. The weather was hot, 30ºC, almost too hot for me.  It is sometimes hard to believe that 6 months from today, it could be -30ºC!  What a wonderful place Northern Ontario is.  It has been so hot, windy and dry that the wild blueberries have been hard to find this year.  The berries in most of my usual spots have been all dried up, but I got lucky and the one just down the road had some under the trees in the moss.  I picked 4 cups, enough to make something….what should I make with my valuable commodity?

Wild Blueberries

The decision Blueberry Zucchini Loaf…a quick loaf full of shredded zucchini, lemon zest and my wild blueberries.  This recipe makes 2 loaves so 1 to eat and 1 to freeze or share. As with most quick breads this is mixed by hand in a bowl, no appliances required, other than a box shredder for the zucchini if you consider that to be an appliance.

This is the perfect snack to take on a picnic lunch while fishing and that is exactly what we did with our Blueberry Zucchini loaf.  Thank goodness that the loaf made it into the cooler, because I forgot the rest of the containers that had the salads in them. We survived the day and so did the fish as we didn’t even catch one!


I hope you have the opportunity in your neck of the woods to enjoy wild blueberries and make something yummy with them, or just enjoy them one at a time – a burst of wonderful.

Blueberry Zucchini Loaf
Prep time
Cook time
Total time
Serves: 2 loaves
  • 3 eggs, lightly beaten
  • ½ cup vegetable oil
  • ½ cup regular yogurt
  • 1 teaspoon vanilla extract
  • zest of one lemon
  • 1½ cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 cup fresh blueberries
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.
  2. In a large bowl, beat together the eggs, oil, yogurt,vanilla,lemon zest and sugar. Fold in the zucchini.
  3. In a separate bowl, whisk together the flour, salt,baking powder and baking soda.
  4. Sprinkle dry ingredients over the wet and stir until almost combined.
  5. Gently fold in the blueberries. Divide equally between the 2 pans and smooth the tops.
  6. Bake 50 minutes in the preheated oven, or until a skewer inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.


This entry was posted in Bread.

Strawberry Scones

Strawberries just picked, still warm from the summer sun, that is natural sweetness at it’s finest.  Over the past few weeks I have picked about 6 baskets of strawberries from 2 farms in my area, Emiry’s Berry Patch and Strawberry Fields. Considering the cool weather we have had the berries were ripe and sweet even if they were a little late in the season. Thanks to the bounty from these farms we now have all of our winter stash of strawberry jam stored away in the freezer, but there was still lots left for eating and baking.



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Homemade Hamburger Buns

I have been searching for a good dough recipe for hamburger buns for quite a while. I really don’t like buying store bought bread of any sort, but making the perfect hamburger bun has eluded me for quite some time. My son, Matthew, is the connoisseur of hamburger buns. If the bun falls apart while he is eating it is a world calamity. If the bun isn’t big enough for the burger that is another issue. It has to be sturdy enough to hold all of the condiments but not too thick.  So you can see finding the perfect hamburger bun is a huge challenge at my house, let alone making one from scratch.


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This entry was posted in Bread.

Camp Flowers and Fauna

This is a definite deviation from my usual recipe type post, but it is summer and we are spending the week at our camp. Today it was humid,windy and hot and I was just relaxing sitting on the boat down at the dock.  I was looking back at the shore and just amazed at all of the different types of grass and flowers growing there.
We aren’t those type of folks who have tried to recreate the neat and tidy city yard here by the lake.  Our shoreline is totally natural, we let the grass grow tall and the weeds pop up between the slats of the dock.  The birds are always flying in and out of the grass catching bugs and hopefully nesting there too.
According to my Mom these are wild morning glories and they look a lot like petunias.
There used to be actual gardens up by the camp that I had planted flowers in but the wild flowers just keep taking over, so I have just let them win.
Then the water was calling so I sat on the boat and then our little family of ducks swam by…what timing!  Those little ducklings have grown so fast in the past few weeks, pretty soon they will be the same size as their momma.
Hope you have enjoyed my relaxing day goofing off and doing not much of anything. What a way to spend Monday. I could definitely get used to this.
This entry was posted in General.

Glazed Citrus Shortbread

Shortbread for the summer season? Yes!!!  Shortbread and all it’s variations is probably my all time favourite cookie.  I have added just about everything to this cookie dough at the Christmas season- chocolate, butterscotch, white chocolate, nuts and even dried fruit. But with the addition of lime and lemon zest to the dough and a lime and lemon glaze the result is a refreshing little bite sized treat- just perfect for those summer barbeques.


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This entry was posted in Cookies.

Chocolate Cupcakes with Raspberry Frosting

Well my father-in-law turns 94 this week and when I asked what kind of cake he wanted for his birthday the answer was chocolate, so chocolate it is! Can you image 94 and still in relatively good health and he has all of his wits about him. He has been retired for more years than he worked, which is a feat in itself that is definitely worth celebrating. Something we can all strive for in our retirement years…just have to get there first.

So today to celebrate Ernie’s 94th and Canada Day as well we had Chocolate Cupcakes with Raspberry Frosting.



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