Blueberry Zucchini Bread

Here is another zucchini recipe, just in case any of you have as much zucchini as I do....

What You Need:

• 3 eggs
• 1 cup vegetable oil
• 3 teaspoons vanilla
• 1 tablespoon ground cinnamon
• 2 1/4 cups sugar or substitute 1 cup sugar and 2/3 cup agave syrup for lower glycemic bread
  
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 pint fresh blueberries
  

What You Do:

1. Preheat oven to 350 degrees. Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Stir in zucchini. 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. Let cool on wire rack.
   

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