BLUEBERRY ZUCCHINI BREAD

3 Eggs, lightly beaten

1 cup Vegetable Oil

3 teaspoons Vanilla Extract

2 cups Sugar

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


Preheat Oven to 350 Degrees.


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.

Lightly grease or spray with Baker's Joy, 3 - 8 inch X 3-7/8 inch X 2-15/32 inch loaf pans.

Pour mixture evenly into pans.

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.