Blueberry Zucchini Bread

I've been eating so good this week and I don't know why I would want to ruin it with temptation, but I had zucchini that needed to be cooked so I went hunting for a recipe today.  I found one for Blueberry Zucchini Bread that had really good reviews.  I altered it a little to make it healthier (Kendra, you are rubbing off on me).  I substituted half of the oil with applesauce, cut out a cup of sugar (which Dan says I need to add back) and used half white flour and half wheat flour.  With all of the changes, I think the bread is pretty good.  Caden even ate it and liked it.  He wasn't too thrilled to be eating something with green things in it, but even after I told him it was zucchini, he finished his piece.  Next time, I'll use a finer grater for the zucchini.

Blueberry Zucchini Bread

Ingredients
3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded 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

Directions

1.Preheat oven to 350 degrees F (175 degrees C). 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 in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

***Mine only needed about 35 minutes of baking time in my mini-loaf pans so keep an eye on it if you make it.