Blueberry Zucchini Bread

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1 pint blueberries fresh
• 3  eggs lightly beaten
• 3 cups flour all-purpose
• 1 tablespoon ground cinnamon 
• 1 teaspoon salt 
• 3 teaspoons vanilla extract 
• 1 cup vegetable oil 
• 2.3 cups sugar white
• 2 cups zucchini shredded

Equipment

• bowl
• oven
• knife
• loaf pan

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
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.
3. Transfer to the prepared mini-loaf pans.
4. 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.