3 eggs, beaten

1 c. oil

2 c. sugar

2 c. unpeeled grated zucchini (food processor works well)

2 t. vanilla

t. almond extract

3 c. flour

t. baking power

1 t. baking soda

1 t. salt

4 c. 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.