Blueberry Zucchini Bread

This recipe makes 6 mini-loaves.  Perfect for sharing.
3 eggs
1 cup vegetable oil
3 teaspoons vanilla extract
2 cups white sugar
2 cups shredded zucchini
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
3 teaspoons ground cinnamon
1 pint fresh blueberries

Preheat oven to 350 degrees.  Lightly grease mini-loaf pans.
In a bowl, beat together eggs, oil, vanilla, and sugar.  Fold in the zucchini.  Beat in the flour, salt, baking powder, baking soda, and cinnamon.  Fold in blueberries and transfer to mini-loaf pans.  (They will each be pretty full.)
Bake for 40 minutes or until a knife inserted in center comes out clean.   Cool in pans.