blueberry-zucchini bread experiment

I picked up this monster of a zucchini at Findlay Market. At a foot long and too big to wrap my hand around, it ended up yielding six(!) cups shredded. It's the right time of year to start baking with zucchini. Mmm, with the leftover zucchini, maybe I'll splurge on some brownies!
I'm altering this recipe...
3 eggs, lightly beaten (2 eggs, 1 tablespoon flax seed plus 2 tablespoons water)
1 cup vegetable oil (2 bananas)
3 teaspoons vanilla extract
2 1/4 cups white sugar (1 cup)
2 cups shredded zucchini
3 cups all-purpose flour (2 cups white-whole wheat flour, 1 cup oat bran)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries (plus a couple of handfuls of red raspberries)
Bake at 350 until a knife comes out clean.
I know that sugar is necessary when baking. It helps baked goods brown, obviously adds sweetness and is necessary to maintain the proper balance. But 2 1/4 cups?! It negates all the goodness that the zucchini is doing in this recipe. Sigh. I subbed the fat with bananas, mostly because I only have olive and sesame oils right now.

It turned out well. The bananas are nice and sweet but still retain their flavor. The berries held together nicely, as did the zucchini. It's dense but not too dense, moist and chewy! Yum!