Make Something Monday: Blueberry Zucchini Bread

Each year I freeze several different fruits and vegetables, so that I can bake with them at other times of the year. This year I froze blueberries, raspberries, blackberries, zucchini, pumpkin and corn (which I don't usually bake with, but will warm up to go with a meal.) The thing is, I haven't been baking much, summer will be here before I know it and I still have a TON of fruits and veggies in the freezer. So when I found this recipe at allrecipes.com that used both blueberries and zucchini, I was excited to be able to clean out a couple things from the freezer! Plus it had awesome reviews, so I knew it was a must to try! :-) By the way-the reviews were right on! This bread is DELICIOUS! :-)
Blueberry Zucchini Bread

• 3 eggs
• 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 cinnamon
• 1 pint fresh blueberries (I used frozen and it still turned out great!)

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. (I used two 9x5 loaf pans and baked them about 15 minutes longer.)

2. 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.

3. 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.