Blueberry Zucchini Bread

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 1 Tbsp 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
• 1 pint fresh blueberries

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

In large bowl, beat together eggs, oil, vanilla, and sugar. Fold in zucchini. Stir in flour, salt, baking powder, baking soda, and cinnamon. Gently fold in blueberries. Transfer to prepared mini-loaf 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.