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

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease 4 mini-loaf pans.
• In a large bowl, beat together the eggs, oil, vanilla, and sugar.
• Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon.
• Gently fold in the blueberries.
• Transfer to the 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.

note: i used 1 bundt pan instead of 4 mini-loaf pans... and changed the baking time from 50 to 65 minutes.