Blueberry Zucchini Bread

Even though the calendar says it's Fall, here in California, we don't get true Fall weather until October/November. 

Temperatures are in the 90s this week, so it still feels like Summer. 

With the summer weather stretching into September, we get an abundance of zucchini in our garden this time of year. (And, because I am a slacker, we have huge overgrown zucchini that needed to be picked & used up!)
We are carb junkies in this house, and I love making breads. I have a yummy zucchini bread that I make, but I wanted to mix it up and I had a bunch of blueberries from the Farmers Market I need to use...

So, I made some: 
Blueberry Zucchini Bread

3 eggs

 1 cup vegetable oil
3 teaspoons vanilla extract
2  cups white sugar

1/4 cup brown sugar
2 cups shredded/grated zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries (which is 2 cups for all you non math people!)

For the Topping:

3/4 cup white sugar

3/4 brown sugar

Preheat oven to 350 degrees 
 Lightly grease 2 loaf pans or 4 mini-loaf pans (I use Pam spray)
In a large bowl, beat together the eggs, oil, vanilla, and sugar. 
 
Grate & Fold in 2 cups zucchini

Beat in the flour, salt, baking powder, baking soda, and cinnamon. 

Gently fold in the blueberries. 
Pour into the prepared  pans.

I add a sugar topping. In a bowl mix 3/4cup white sugar & 3/4 cup brown sugar. 

Sprinkle on top:

Bake at 350 for 1 hour in the preheated oven, or until a knife inserted in the center of a loaf comes out clean.
(I usually check it at 50-55 minutes to see how it's cooking) 
*If you make 4 mini loaves, it only takes abut 50 minutes*

Let cool & slice up!

These would also make yummy muffins, I am going to try that next!

(Just shorten the cooking time to about 20-25 minutes)

We gobbled up 2 loaves within 2 days!

Enjoy!