Blueberry Zucchini Bread

from here

My friend Karen gave me a loaf of bread and a huge zucchini. With our local, delicious blueberries I thought this was a good recipe to try. I baked a bunch of loaves to take to family in Utah, and add to a potluck lunch after Addison's blessing.  The bread was enjoyed by all.

Blueberry Zucchini Bread
3 eggs, lightly beaten
1 c. vegetable oil
3 t. vanilla extract
2 1/4 c. white sugar
2 c. shredded zucchini
3 c. all-purpose flour
1 t. salt
1 t. baking powder
1/4 t. baking soda
1 T. 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.

I also found recipes for healthier versions, and linked here, here and here. 
There's also one here that they substituted rhubarb for zucchini.

by Dee, wife of Barbara's son Scott