Blueberry Zucchini Bread

(from Parents Magazine)

Ingredients:
1 cup all-purpose flour
1 cup whole-wheat pastry flour
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 t. baking soda
1 t. cinnamon
1/2 t. course sea salt
1/2 t. baking powder
3 eggs
3/4 cup canola oil
1 t. vanilla extract
2 cups shredded zucchini
1 cup blueberries

Instructions:
1. Preheat oven to 350. Lightly coat the bottom of 4 mini 5-inch loaf pans or 1 9-inch pan with cooking spray; set aside.
2. In a large bowl combine flours, sugars, baking soda, cinnamon, salt and baking powder; set aside. In another bowl, mix eggs, oil, and vanilla extract. Add to flour mixture and stir until combined. Gently stir in zucchini and then blueberries.
3. Spoon better into prepared pans. Bake about 40 minutes for mini pans and about 1 hour for 9-inch pan or until golden brown and a toothpick inserted into the center comes out clean. Allow to cool in pan for 10 minutes before removing. Serve warm or let cool completely before slicing. Freeze for up to 3 months.