Prepare the Oven: Preheat oven to 350°F (175°C). Lightly grease 4 mini loaf pans.

Mix Wet Ingredients: In a large bowl, combine sugar, oil, eggs, and vanilla. Gently fold in shredded zucchini.

Combine Dry Ingredients: Gradually add flour, cinnamon, salt, baking powder, and baking soda to the wet mixture. Stir until just combined.

Add Blueberries: Carefully fold in fresh blueberries. Pour the batter evenly into prepared pans.

Bake: Bake in preheated oven for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Let loaves cool in pans for 20 minutes, then transfer to a wire rack to cool completely.

Serving and Storage Tips: