Blueberry and Courgette Loaf

We made this loaf in the weekend and man it was yum!  I’ve been busy making some cushion covers for a buyer through my felt. shop and haven’t done any baking lately, but really wanted to try out this recipe because I couldn’t imagine what courgettes and blueberries would taste like together, it sounds disgusting.  However, the loaf was delicious – sweet and moist and eaten up pretty quickly!  And, I suppose it kinda counts towards your 5+ a day of fruit and veg - did you know the courgette is actually a fruit?  Personally I couldn’t really taste the courgette but you see flecks of green through the loaf which looked quite pretty with the purple blue colour of the blueberries.

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 ¼ cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Preheat oven to 175°C.  Lightly grease 2 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 loaf pans.
Bake for 50 - 60 minutes, or until a knife inserted in the centre of a loaf comes out clean.  Cool for 20 minutes in the pans, then turn out onto wire racks to cool completely.