Blueberry Zucchini Bread

I found this recipe on AllRecipes.com recently and it baked up into a moist and delicious treat!  I like to have muffins on hand to heat up in the mornings so I actually baked some of mine in a muffin pan and then just poured the rest of the batter into a normal loaf pan (adjusting the cook times accordingly and checking them often).

3 eggs, lightly beaten

1 c vegetable oil

3 tsp vanilla extract

2 1/4 c white sugar (I substituted one c with Splenda)

2 c shredded zucchini

3 c all-purpose flour (I used 1 c all-purpose, 1 c whole wheat, and 1/2 c oatmeal)

1 tsp salt

1 tsp baking powder

1/4 tsp baking soda

1 T ground cinnamon

1 pint fresh blueberries

1.  Preheat oven to 350 degrees.  Lightly grease 4 mini-loaf pans.

2.  In a large bowl, beat together the 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 to the prepared mini-loaf pans.

3.  Bake 50 minutes, or until a knife inserted in the center comes out clean.  Cool 20 minutes in pans, then transfer to wire racks to cool completely.