Preheat oven to 350 degrees; prepare 4 mini loaf pans by spraying with cooking spray. Set aside. Whisk together flours, salt, baking powder, baking soda, and cinnamon in a large bowl.
In a separate bowl, whisk together eggs, oil, vanilla and sugar. Pour wet ingredients into the dry and mix well.
Shred zucchini and fold into batter; keep as much of the water from the zucchini as you can. Gently fold in the blueberries. Scoop into each of four baking dishes. Bake for 60 minutes or a knife inserted comes out clean.
Cool in pans for 5 minutes, turn out onto a baking rack and allow to cool completely. If you use a regular size bread pan, this will make two loaves. Increase cooking time until bread is cooked through.