Cookery--Zucchini Blueberry bread

This morning, I woke up early and couldn't fall back asleep. So, I decided to try a recipe I'd found for Zucchini Blueberry bread. As someone who's semi-retired, I’ve taken to occasionally hosting coffee gatherings—it’s such a refreshing change from the usual wine meetups, and I truly enjoy the chance to socialize.

The blueberries I used were plump and sweet—ideal for snacking on or incorporating into baked goods. And the recipe didn’t disappoint! The bread turned out moist and full of flavor, which is why I felt compelled to serve it at my coffee meet up and share it with you. While Zucchini Chocolate Chip bread is undeniably popular (and I do enjoy it), I think substituting blueberries for chocolate chips gives this bread an edge. Of course, that's just my personal take. What do you think?

Zucchini Blueberry Bread

3 lightly beaten eggs

1 cup of vegetable oil

3 teaspoons vanilla extract

2 1/4 c of sugar

2 cups shredded zucchini

3 cups all purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 Tablespoon cinnamon

1 pint of blueberries

Lightly beat eggs and mix all ingredients together, Folding in the blueberries last.  The batter is very thick.  Pour into two loaf pans and bake at 350 for 45 minutes or until a toothpick comes out clean.