I also had time to bake a batch of blueberry zucchini bread tonight. It was a productive evening! I found this recipe on AllRecipes and it sounded too yummy not to try it. You can use your favorite zucchini bread recipe and just add the blueberries if you want, too. But this one is very tasty! I made some modifications to the recipe, which I've noted below. I made enough to freeze some, too... three mini loaves and one large loaf to freeze, plus one medium loaf to eat this week. We'll be lucky if it lasts a few days, as good as this stuff is! Carson LOVES it, so do Kevin and I... and Kevin doesn't normally care for zucchini bread... but the blueberries in this remind him of blueberry muffins, so its all good. :)
Blueberry Zucchini Bread
3 eggs, lightly beaten
1 cup vegetable oil (use applesauce or grapeseed oil)
3 teaspoons vanilla extract
2 1/4 cups sugar
2 cups shredded zucchini
3 cups all-purpose flour (use 1 cup whole wheat pastry and 2 cups whole wheat flour)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
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.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
***UPDATED 7/12/2010... I made this bread last night with healthier ingredients. I used grapeseed oil instead of canola oil. I also substituted 1 cup of whole wheat pastry flour and 2 cups whole wheat flour for the all-purpose flour. The bread was still super moist, soft, and delicious!