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.