Blueberry Zucchini Coffee Cake

• 3 whole Eggs, Lightly Beaten
• 1 cup Vegetable Oil
• 3 teaspoons Vanilla Extract
• 2-1/4 cups White Sugar
• 2 cups Zucchini, Shredded
• 3 cups All-purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1 Tablespoon Ground Cinnamon
• 2 cups Fresh Blueberries

1. Preheat oven to 350u0b0F. Lightly grease Bundt pan.
2. In a large bowl, beat together the eggs, oil, vanilla extract, and sugar. Fold in the zucchini. In a separate bowl mix flour, salt, baking powder, baking soda, and ground cinnamon. Add dry ingredients to the wet ingredients and gently fold in the blueberries.
3. Transfer the batter to the prepared pan. Bake 1 hour 10 minutes or until a toothpick inserted in the center comes out clean. Cool 20 minutes in the pan, then turn out onto a wire rack or a serving platter to cool completely.

eggs, vegetable oil, vanilla, white sugar, zucchini, allpurpose, salt, baking powder, ubc, ground cinnamon, fresh blueberries

Taken from tastykitchen.com/recipes/desserts/blueberry-zucchini-coffee-cake/ (may not work)