Blueberry and Zucchini Bread Mini Loaf Pan Breads

This recipie makes the best zucchini bread.
Fresh blueberries and zucchini marry for a
great bread combination that's baked up into
delicious and tasty summertime bread loaves.

Ingredients:
1 pint fresh blueberries
2 cups shredded zucchini
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon

Directions:
Preheat oven to 350 degrees F.
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.