Riverwalk Café’s Blueberry Zucchini Bread

Blueberry Zucchini Bread

3 eggs
1 cup canola oil
2 1/4 cups granulated sugar
2 cups grated zucchini
3 cups flour
1 tablespoon vanilla
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
2 cups blueberries
Raw sugar for sprinkling

Beat the eggs until light and foamy. Add the sugar, oil, zucchini and vanilla, and mix lightly, but well. Combine the flour, salt, soda, baking powder and cinnamon, and add to the egg-zucchini mixture along with the blueberries. Stir until just blended and pour into two 9x5x3-inch greased loaf pans. Sprinkle a couple tablespoons of raw sugar crystals on top of each loaf. Bake in a preheated oven at 350°F for 60-70 minutes. Cool on a rack.