Blueberry Zucchini Bread

Ingredients:
1 c flour
1 c wheat pastry flour
1/4 c light brown sugar
1/4 c sugar
1 t baking soda
1 t cinnamon
1/2 t coarse sea salt
1/2 t baking powder
3 eggs
3/4 c canola oil
1 t vanilla
2 c shredded zucchini
1 c blueberries

Directions:
1. Preheat oven to 350F. Lightly coat bottom of 4 mini 5 inch loaf pans or 1 9 inch pan w/ cooking spray; set aside.
2. In large bowl combine flours, sugars, soda, cinnamon, salt, and powder; set aside. In another bowl mix eggs, oil, and vanilla. Add to flour mixture and stir til combined. Gently stir in zucchini and then blueberries.
3. Spoon batter into prepared pan(s). Bake abt 40 min for mini pans or 1 hr for 9 in pan or until golden brown and toothpick comes out cleanly. Allow to cool in pan 10 mins before removing. Serve warm or let cool completely before slicing. Each mini loaf makes pieces; large loaf as 12. Freeze extra mini loafs for up to 3 months.