Preheat oven to 350 degrees. Lightly grease 2 large loaf pans or 4 mini loaf pans.In a large bowl, beat:
3 eggs
1 c. vegetable oil
1 T vanilla extract
2-1/4 c. white sugar
Fold in:
2 c. shredded zucchini
In separate bowl, combine:
3 c. all-purpose flour
1 t. salt
1 t. baking powder
1/4 t. baking soda
1 t. ground cinnamon
Stir into egg mixture just until flour mixture is moistened. Gently fold in 1 pint of fresh blueberries.
Bake 50 minutes for mini-loaf pans or 1 hour for large loaf pans or until a toothpick inserted in the middle comes out clean. Cool in pan for 15 minutes then turn out onto wire racks and cool completely.