Blueberry Zucchini Bread

3 eggs

1 cup applesauce
2 tsp. vanilla
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups flour
1 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 Tbsp. ground cinnamon
1 pint fresh blueberries

1. Preheat oven to 350 degrees. Lightly grease loaf pans.
2. In a large bowl, beat together 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 dough to prepared loaf pans. Be sure the loaf pans are about 2/3 full.
3. Bake 50 minutes if they are large loaf pans otherwise for mini loaf pans only bake 25-30 minutes.  Bake until toothpick inserted in the center comes out clean. Remove from the oven and spread a little butter on top of the loaf. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

If you like blueberries and zucchini you will truly enjoy this recipe.