Preheat oven to 350 degrees
In a large bowl, beat 3 eggs until frothy (with a stand or hand mixer). Gradually add 2 cups sugar and beat until combined.
Add the vegetable oil and vanilla to the mix, but stir together so oil doesn’t fly everywhere…ignored this tip the first time I made this bread! Then beat until thick and lemon colored. Stir in zucchini and blueberries.
In a medium bowl, combine flour, cinnamon, baking soda, baking powder and salt. Stir dry mixture into wet mixture to combine (this is not a thick dough recipe, so don’t expect to end up with a ball of dough at the end).
Spray two bread loaf pans with non-stick spray and flour the sides. Pour equal amounts of batter into each pan.
Bake for 1 hour or until done.
Cool in pan for 10 minutes, then run a knife along the sides to loosen bread and remove from pans. Cool on wire rack.
Pour melted butter over the top while the bread is still warm.