Blueberry Zucchini Bread

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 cups granulated 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

Heat oven to 350 degrees F. Lightly grease 4 mini loaf pans or two 8 x 4 x 2-inch loaf pans.

In a large bowl, beat together eggs, oil, vanilla extract and sugar. Fold in the zucchini. Stir in flour, salt, baking powder, baking soda and cinnamon. Gently fold in the blueberries. Transfer to prepared pans.

Bake for 50 minutes for the mini loaves and about 65-75 minutes for the full-size loaves, or until a wooden pick inserted in the center comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.