Blueberry Zucchini Bread

Zucchini in abundance, as is southwest spaghetti, grilled zucchini and Zucchini Bread.  First, it was tropical, now it is Blueberry.

3 Large eggs
1 cup vegetable oil
2 tsp vanilla
1 tsp orange extract
2 1/4 cups white sugar
1 1/2 cups shredded zucchini
2 cups all purpose flour
1 cup wheat flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 Tablespoon ground cinnamon
1/4 tsp nutmeg
1 pint blueberries (thawed and drained, if frozen)

Preheat oven to 350 degrees.  Grease 2 8 1/4 inch baking pans.  Set aside.

In a large bowl, beat together the eggs, oil, vanilla, orange extract and sugar.

In a separate bowl, stir together the flour, salt, baking powder, baking soda, cinnamon and nutmeg.  Stir into liquid ingredients until just moistened.  Fold in well drained zucchini.

Then blueberries.

Put into pans.

Bake 60 - 70 minutes until a toothpick inserted in the center of the loaf comes out clean.  Cool in pan 15 minutes then turn onto a rack.