Blueberry Zucchini Bread

As we are living on nothing more than water and zucchini lately, we have been giving a ton of zucchini away. Food Gal's sister found a recipe on All-Recipes for this Blueberry Zucchini Bread and we decided to give it a try, too.

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3		eggs, lightly beaten
1	cup	vegetable oil
3	tsp	vanilla extract
2-1/4	cups	sugar
2	cups	shredded zucchini
3	cups	all-purpose flour
1	tsp	salt
1	tsp	baking powder
1/4	tsp	baking soda
1	TBSP	ground cinnamon
1	pint	fresh blueberries
Preheat oven to 350 F. Lightly grease 2 loaf pans. In a large bowl, beat together 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 loaf pans. Bake 50 minutes in the preheated oven, or until a knife inserted into the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely. Yield: 2 loaves

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Food Guys says: This has been the best of the zucchini breads, by far. The blueberries do their duty as the sweet/tart portion of the dish and the rest of the cake tastes like typical zucchini bread. I feel that the blueberries add that something extra that is lacking in the usual recipe, though. I rank this one:

Food Gal says: Yum, a really good modification of zucchini bread, the blueberries are a great addition. Believe me, we have been having a ton of zucchini filled dishes lately, and this one stands out as a winner. A dish to be repeated: