Blueberry Zucchini Bread

3 cups flour

1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
Pinch kosher salt
2 teaspoon cinnamon

2 cups grated zucchini
2 cups fresh blueberries
3 eggs
2 teaspoon vanilla
1 cup vegetable oil

Preheat oven to 325 and prepare 2 loaf pans. Mix all dry ingredients in a large bowl. In a smaller separate bowl combine the wet ingredients to include the zucchini. NOTE: Do not drain the zucchini for this recipe.
When ready, add the wet to the dry and combine. Once everything is mixed well fold in the blueberries. Pour batter into the two prepared loaf pans.

Bake for 45-60 minutes or until an inserted butter knife comes out clean. Cool on a wire rack.

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