Blueberry Zucchini Bread

So Allrecipes.com has become a very favorite website of mine lately. You can find a recipe for pertenear anything you can imagine!

My parents gave me a zucchini and I went a-lookin' for a zucchini bread recipe. And I came upon the following and might I just say, it turned out absolutely delightful. Because plain old zucchini bread usually isn't very spectacular. But! Apparently when you add a handful of blueberries and a dash of cinnamon it becomes a tasty loaf of deliciousness! WHO KNEW???

I wish I had a picture, but there isn't any left to take a picture of. The good news is I have received another zucchini from my parents. It's by far the largest zucchini I've ever seen in my life. It is also quite possibly the largest zucchini that has ever existed. And it should make approximately 42 loaves of zucchini bread. I'll get right on that.

3 eggs, lightly beaten
1 cup vegetable oil (could do half applesauce, half oil)
3 teaspoons vanilla extract
2 1/4 cups white sugar (could certainly reduce the amount of sugar or use some brown too)
2 cups shredded zucchini
3 cups all-purpose flour (definitely do half whole wheat, half white or ALL whole wheat!!!)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 Tablespoon ground cinnamon
1 pint fresh blueberries

AND DON'T FORGET TO ADD SOME FLAXSEED MEAL!!!

Preheat oven to 350 degrees. 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 soda, baking powder and cinnamon. Gently fold in the blueberries. Transfer to the prepared loaf pans.

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

ABSOLUTELY DELICIOUS!!!