Blueberry Zucchini Bread

3 Eggs, lightly beaten

1 cup Vegetable Oil, (I used Canola)

3 teaspoons Vanilla Extract

2-1/4 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

 
1.  Preheat oven to 350 degrees.

2.  Lightly grease 4 mini loaf pans or 2 large loaf pans (I use Bakers Joy)

3.  In a large bowl, beat together the eggs, oil, vanilla, and sugar.

4.  Fold in the zucchini.

5.  In a medium bowl, combine the flour, baking powder, baking soda and cinnamon.

6.  Add 1/2 of  the dry mixture to the wet until just blended then add remaining dry ingredients and beat until well blended.

7.  Gently fold in the blueberries.

8.  Pour equal amounts into loaf pans.

9.  Bake 50 minutes for the 4 mini-loaf pans or 1 hour and 15 minutes for 2 large loaf pans or until a knife inserted into the center of a loaf comes out clean. 

10. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.  (Note: I turned the loaves out onto the cooling racks immediately after coming out of the oven)

11.  Slice and serve with butter, if desired.