Ingredients

• cooking spray
• 2 cups white sugar
• 1 1/4 cups vegetable oil
• 3 eggs, lightly beaten
• 1 tablespoon vanilla extract
• 2 cups shredded zucchini
• 2 3/4 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup old-fashioned oats
• 1/2 cup unsweetened shredded coconut
• 1 pint fresh blueberries
• 1/2 cup walnuts

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 standard loaf pans or 4 mini loaf pans with cooking spray.
2. Beat sugar, oil, eggs, and vanilla extract in a large bowl until smooth. Fold in zucchini.
3. Sift flour, cinnamon, salt, and baking soda together in another bowl. Stir in oats and coconut. Add flour mixture to zucchini mixture; mix slowly until combined. Fold blueberries and walnuts into the batter.
4. Divide batter among prepared loaf pans.
5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Cool for 20 minutes before serving.