Blueberry Zucchini Bread

 With zucchini in full season a lot of us have an abundance of this multi purpose veggie. This is a flavorful twist on traditional zucchini bread. I got this recipe from Harv's uncle Minnow Gremmer who is quite a baker. I often add a little lemon juice to the batter too. This would also be good as muffins, cake or cupcakes. A little lemon glaze would be amazing with this recipe.

Blueberry Zucchini Bread
3eggs
1 cup vegetable oil
1 TB vanilla
1 1/2 cups sugar
2 cups shredded zucchini
3 cups flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp salt
1 TB cinnamon
1 pt. fresh blueberries

Preheat oven to 350
In large bowl beat together eggs, oil, vanilla and sugar.
Fold clothes n zucchini.
Beat in dry ingredients.
Fold in blueberries.
Lightly grease 2 large or 4 small bread pans.
Divide batter amount pans.
Bake at 350 for 50-60 minutes or until il toothpick inserted in center comes out clean.
Cool in pan 6-10 minutes before gently removing to wire rack to finish cooling.