Blueberry Zucchini Bread

• This is so delicious.  The blueberries really make this bread, which is really more like a cake.  Yum!  Also, I didn't have mini loaf pans, so I just separated the batter into two regular sized pans.  
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• Blueberry Zucchini Bread

allrecipes.com

• 3 eggs, lightly beaten
• 1 cup vegetable oil (I subbed applesauce and wasn't pleased with the texture.)
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar (I cut this in half)
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.