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This is a delicious way to use excess zucchini from your garden.
Preheat oven to 350ºF. Lightly grease Bundt pan.
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.
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!