1. Preheat oven to 350°F and grease a 9×5-inch loaf pan or line with parchment paper.

2. In a bowl whisk together flour, baking powder, baking soda, and salt.

3. In another bowl whisk eggs, sugar, oil, and lemon zest until pale and thickened.

4. Fold drained grated zucchini into the wet mixture.

5. Pour the wet ingredients into the dry ingredients and stir gently until just combined.

6. Toss blueberries with a bit of flour and fold into batter to prevent sinking.

7. Transfer batter to the prepared pan and smooth the top.

8. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

9. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

10. Whisk powdered sugar, lemon juice, and melted butter until smooth and pourable.

11. Drizzle glaze over the cooled loaf and let it set for 15 minutes before slicing.