Blueberry Zucchini Bread

3 Eggs
1 Cup Oil
3 tsp vanilla
2 1/4 Cups Sugar
2 Cups Shredded Zucchini
3 Cups Flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 Tbsp Cinnamon
1 pint fresh blueberries

Preheat oven to 350.
Lightly grease 4 mini-loaf pans.

In large bowl beat 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 min or until knife inserted in center comes out clean. Cool 20 min in pan then turn out onto cooling rack.