1pint (2 cups)fresh blueberries,coated with flour (just toss with about 1 teaspoon of the measured flour)
Instructions
Preheat the oven to 350°F. Lightly grease 4 mini-loaf pans or 2 regular-sized loaf pans.
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. Beat into wet mixture just until incorporated. Gently fold in the blueberries.
Transfer the batter to the prepared pans. Bake for 1 hour, or until a knife inserted in the 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 to 30 minutes - check periodically.)
Notes
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.