Blueberry Zucchini Bread

We recently went to a friend's house  in Cincinnati for a long weekend and brought this for an item to serve with breakfast.  It was very moist and delicious. It can easily be converted to a gluten-free bread by switching out the AP flour for your favorite GF one.

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

Preheat oven to 350°F. Lightly grease 2 loaf pans. In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in 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 knife inserted in the center of the love comes out clean. Cool 20 minutes in the pans, then turn out onto wire rack to cool completely.  Serve and Enjoy!