ZUCCHINI BREAD WITH BLUEBERRIES

[Roxy]

ZUCCHINI BREAD WITH BLUEBERRIES:

 

3 eggs, beaten

1 cup oil

2 1/2 cups sugar

2 cups unpeeled grated zucchini (food processor works well)

2 teaspoons vanilla

1/2 teaspoon almond extract

3 cups flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

4 cups fresh blueberries or 2 cups frozen blueberries, thawed and drained

 

Add oil, sugar, zucchini, vanilla and almond extract to beaten eggs.

Sift dry ingredients together and add to batter.

Gently fold in blueberries.

Pour into 2 greased and floured 8x4x2" loaf pans.

Bake at 350° for 1 1/4 hours until inserted toothpick comes out cleanly.

Cool on rack and store in plastic wrap in refrigerator.