Blueberry Zucchini Bread

recipe from intimate weddings

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 tsp vanilla extract
• 2 1/4 cups white sugar
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tbsp ground cinnamon
• 2 cups blueberries

Preheat oven to 350F. Lightly grease 2 regular bread pans or 4 mini-loaf pans.

Shred zucchini. Set aside. Once shredded, squeeze zucchini to remove excess water. Discard water.

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

Fold in the zucchini.

In a separate bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Then beat into the liquid mixture.

If using frozen blueberries, coat in flour. This will keep the berries from bleeding excessively in the batter. Gently fold in the blueberries.

Pour into lightly greased loaf pans. Cook for 1 hour & 10 minutes for regular loaf pans or 50 minutes for the minis. (Check with a toothpick. If it comes out clean, they are done.) Cool 20 minutes in pans, then turn out onto wire racks to cool completely.