Blueberry Zucchini Loaf

Preheat oven to 350 degrees F (175 degrees C).

Spray 2 loaf pans with cooking spray. Line the bottom of the loaf pans with cut-to-size wax paper or parchment. Spray paper and set aside.

In a large bowl beat together Eggland's Best Classic Eggs (3), Vegetable Oil (1 cup), Vanilla Extract (2 tsp) and Granulated Sugar (2 cups) until very well combined. Add Salt (1 tsp), Baking Powder (1 tsp), Baking Soda (1/4 tsp) and Simply Organic Cinnamon, Ground (1 Tbsp). Beat well. Add All-Purpose Flour (3 cups) and mix until just combined.

Stir in Zucchini (2 cups), then gently fold in Fresh Blueberries (2 cups). Transfer between the 2 loaf pans.

Combine the Granulated Sugar (2 Tbsp) and Simply Organic Cinnamon, Ground (1/2 tsp) and sprinkle over the top of the batter in the 2 pans.

Bake for 50 minutes (5-10 longer if using gluten-free flour) or until knife inserted to the center comes out clean. Cool 10 minutes in the pan and then turn onto a wire rack to cool completely.