I've won fair ribbons with this recipe. Up home, blueberries come in while the zucchinis are growing huge overnight. You can make it with the huge ones that somehow grow out of control. It also freezes beautifully and is wonderful toasted with a touch of butter or cream cheese.
Blueberry Zucchini Bread
2 cups Zucchini, grated
3 eggs
1 - ½ sugar
¾ cup melted butter
3 cups flour
1 tsp. salt
¼ tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. cloves
¼ tsp. mace or nutmeg
1 Tbl. vanilla
¾ cup chopped walnuts
1 pint blueberries
Beat eggs and sugar until lemony. sift dry ingredients. Combine egg mixture, butter, and dry ingredients to make batter. Stir in vanilla and nuts, then zucchini last.
Bake at 350 for one hour or until bread pulls away from sides of pan and toothpick comes out clean. Cool before slicing.