1 cup oil (you could do 1/2 cup oil & 1/2 cup apple sauce if you'd want to cut down on fat)
3 teaspoons vanilla extract
2 cups granulated sugar
3 cups shredded zucchini
3 cups gluten-free flour blend (see note)
1 teaspoon xanthan gum
1 teaspoon guar gum
1 teaspoon salt
2 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
2 cups fresh or frozen blueberries
Preheat oven to 350 degrees. Lightly grease two 5"x9" bread pans (I used 2 silicone bread pans, so I did not grease them).
In a medium bowl, combine flour, xanthan gum, guar gum, salt, baking powder, baking soda, and cinnamon. Stir together to blend.
In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in the zucchini. Stir in the flour mixture. Gently fold in the blueberries. Transfer to the prepared pans.
Bake 55-60 minutes (longer if you used frozen berries) in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 10 minutes in pans before turning out onto a cooling rack. Cool completely before cutting (if you can resist).
Note: The flour blend I use is 4 cups of brown rice flour, 1 1/3 cup potato starch and 2/3 cup tapioca starch. Combine in large zipper bag. Shake to mix. Adapted from AllRecipes.com
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2010/08/gluten-free-blueberry-zucchini-bread.html