Blueberry Zucchini Bread

I LOVED this variation of the typical 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.
Lightly grease and flour 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, soda & cinnamon.
Gently fold in the blueberries.
Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven, or until toothpick clean.
Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

*I recommend that you use mini loaf pans or make muffins. I tried 2 mini loaf pans and 1 regular loaf pan; the regular loaf fell apart when I tried to take it out of the pan, and the center did not cook in the regular loaf pan. This recipe did not work as a regular loaf - mini loaf or muffin only.
*I also substitued half the oil for applesauce as a healthier option...

VERY YUMMY!!!