Shred zucchini and place in a colander to drain for 15 minutes.
While the zucchini is draining, preheat oven to 350 degrees Fahrenheit and spray 2 loaf pans with cooking spray.
In a large bowl, use a mixer to beat the eggs, oil, vanilla, and sugar.
Then, using a spatula fold in the drained zucchini and blend well.
Add flour, salt, baking powder, baking soda, and cinnamon to batter and beat well.
Gently fold in the blueberries until blended well.
Pour batter evenly into 2 loaf pans.
Bake for 50 minutes or until a toothpick inserted in the center of the bread comes out dry.
Cool bread for 20 minutes and then remove bread from pans and place onto a wire rack to cool completely.