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Blueberries were on sale.  So were: blackberries, strawberries and cherries.  Zucchini was looking pretty good and at a great price as well.

No problem-except that even I couldn’t begin to eat all the berries in the right amount of minutes.  So I rinsed, spread and froze one of the pints of blueberries and one of the small boxes of blackberries.  

Then I found this recipe on my FB page and decided this would be good to try since it would also use some of the zucchini I had purchased.  I’m really tired of various forms of my pumpkin and banana breads for the boys.

It’s dense and the recipe suggested making it into a cake and icing with some lemon buttercream, but I’m not into that in all this heat!

3 eggs, lightly beaten
1 C oil (okay,I admit, I used 1/2 C of oil and I used a 1/2 C mashed bananas)
1 tbsp. vanilla
2-1/4 C sugar
2 C finely shredded and drained zucchini (2 C AFTER THE SQUEEZING)
3 C AP
1 tsp salt AND powder
1/4 tsp soda
1 pint blueberries

Preheat oven to 350.  Prepare either 2 8” round cake pans (if you‘re frosting) or 2 loaf pans.

Beat eggs, oil (subs), vanilla, and sugar.  Fold in zucchini.

Mix dry ingredients in a separate bowl and gently fold the blueberries into the mix.  This will keep them from sinking to the bottom of the pans.  Gently fold this mixture into the wet ingredients.  Divide between the pans and bake until toothpick test comes out clean.  cake pans about 35-40 minutes.  breads about 45-60.  cool 20 minutes in pans and then cool on wire racks.  

If icing-wait until completely cool.

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