Blueberry Zucchini Bread

I've made these a couple of times now, and every time, they all get eaten up rapidly.  This is modified from a Tasty Kitchen recipe to be gluten-free.  I added a tremendous amount more of zucchini and they still turned out beautifully.  I was a little generous on the baking powder (not quite flat across the measuring spoon), to accommodate the extra zucchini moisture.  The second time, I added probably close to 2 cups of blueberries and they were quite enjoyable.  I used a bit less sugar than called for in the original recipe, and may experiment with maple sugar next time.  

Gluten-Free Blueberry Zucchini Bread (muffins)

Ingredients:
1-½ c. gluten-free flour mix*
½ tsp Salt
⅛ tsp Baking Soda
½ tsp Baking Powder
1-½ tsp ground cinnamon
2 Eggs
½ c.s vegetable oil
2 tsp vanilla extract
½ c. Sugar [I used about 1/3 c. for both sugars]
½ c. Light Brown Sugar
1-¼ c. Shredded Zucchini [I added probably close to 2 to 2 1/2 c.]
1 c. Blueberries (fresh or frozen- thawed and rinsed)

Directions:
Preheat oven to 350ºF. Spray 9×5 bread pan with baking spray, or line muffin/ mini muffin tins with paper.
In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.
In large bowl, beat together the eggs, oil, vanilla, and sugars with a whisk. Fold in the grated zucchini. Mix in the flour mixture with a wooden spoon. Gently fold in the blueberries.
Pour into the loaf pan/ muffin tins.
Bake 50-55 minutes for loaf pan, about 20 minutes for regular muffins, 12-15 for mini muffins, or until a knife comes out clean. After cooling for 20 minutes in the pan, turn out from the pan and cool completely on a wire rack.

*a bread/ artisan mix is better than 'all-purpose' for this recipe -- here is a good mix if you want to make your own, or to use as an ingredient guideline for buying a mix-- try to avoid one with chickpea flour for this recipe, as it tends to be heavy and a bit gritty in texture, and these are meant to be light and fluffy.  I used "Pamela's" brand 'Artisan Flour Blend' which is made up of brown rice flour, tapioca starch, white rice flour, potato starch, sorghum flour, arrowroot starch, sweet rice flour, and guar gum