After the ingredients are mixed it doesn't look too pretty, but once it comes out of the oven it makes an amazing transformation to a delicious loaf of quick bread that smells as wonderful as it tastes. :')

1 1/2 cups white flour
1 1/2 cups whole wheat flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
3 eggs
2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 teaspoon orange zest
1 1/4 cups blueberries

Preheat the oven to 350 degrees. You will need two loaf pans, but because of all the oil in this recipe there is no need to grease them.

In a mixing bowl combine the two types of flour, baking powder, baking soda, salt, and cinnamon. Stir until everything is evenly distributed.

Place the eggs into a second, large mixing bowl and beat them until the yolks are completely indistinguishable and everything has become a pale yellow. Add the two cups of sugar and beat until well combined. Add the vegetable oil, vanilla extract, and orange zest. Beat until well combined. Add the zucchini and mix it in thoroughly.

Add half of the flour mixture into the wet mixture and beat until combined. When the first half of the dry mixture has been absorbed by the wet mixture, add the second half of the dry mixture and beat until well combined.

Now add the blueberries and fold them into the batter (i.e., not beating them into the mixture so much as moving them around in the batter by using your spoon or a rubber spatula to bring the bottom layer to the top over and over again) until they are evenly distributed throughout.

Distribute the batter as evenly as you can between the two loaf pans. Bake for approximately 50 to 60 minutes, but start checking the loaves after 45 minutes. When done, the loaves will be medium brown; when you test them with a toothpick or sharp knife, the toothpick or knife will come out clean (i.e., no wet batter will stick to it.)

Let the loaves cool enough to be able to slice them. Serve with a pat of butter on top.