Wash the Zucchini: Rinse it thoroughly, then trim off both ends. Grate it using a box grater or food processor. Set aside on paper towels to absorb excess moisture, helping prevent your bread from becoming soggy., Prep the Blueberries: If using fresh blueberries, rinse them gently and remove any stems. If you choose frozen blueberries, there’s no need to thaw them; they can go directly into the batter., Measure Ingredients: Accurate measurement of all ingredients is essential for the best results., In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Ensure everything is well combined to prevent clumping in the batter., Optionally, you can sift the dry ingredients to make the flour lighter and enhance texture., In another bowl, whisk together the eggs, granulated sugar, vegetable oil, and vanilla extract until the mixture is smooth., Stir in the grated zucchini, ensuring it is evenly distributed throughout the wet mixture., Pour the wet mixture into the bowl containing the dry ingredients., Gently fold the mixtures together using a spatula. Avoid overmixing as it can lead to dense bread., Once combined, carefully fold in your blueberries, ensuring they are evenly spaced throughout the batter., Preheat your oven to 350°F (175°C)., Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal., Pour the batter into the prepared loaf pan. Smooth the top with a spatula for an even bake., Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean., Keep an eye on the bread during the last 15 minutes to ensure the top does not brown too quickly. If necessary, tent with aluminum foil., Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes., Turn the bread out onto a wire rack to cool completely., Once cooled, slice it and enjoy warm or at room temperature. It stores well too!