- 3 large eggs, lightly beaten
- 1 cup canola oil
- 3 teaspoons vanilla extract
- 1¼ cups granulated sugar
- 2 cups shredded zucchini
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon (more if you like spice)
- 1 pint (2 cups) fresh blueberries, coated with flour (just toss with about 1 teaspoon of the measured flour)
- Preheat oven to 350°F. Lightly grease 4 mini-loaf pans, 2 loaf pans, or 1 loaf and a muffin tin (your choice!)
- In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in the zucchini.
- In a separate bowl, whisk together flour, salt, baking powder, baking soda and cinnamon. Beat into wet mixture just until incorporated. Gently fold in the blueberries.
- Transfer batter to the prepared pans. Bake 1 hour, or until knife inserted in center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire rack to cool completely. (Muffins should take about 20-30 minutes - check periodically.)
- You can also make this into one loaf and then use the extra batter for muffins.
- This recipe freezes well. Just wrap in plastic wrap, then in foil and stick in the freezer for later use.
- This bread is one of those that tastes better the next day. Wrap it after it cools and then let sit on the counter for a day or two before eating.