1-First Step: Preheat your oven to 350°F (175°C). Butter and flour a 9×5-inch loaf pan to ensure easy release after baking. This step is crucial to prevent sticking and ensure your loaf comes out perfectly.

2-Second Step: In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. Set this dry mixture aside while you prepare the wet ingredients.

3-Third Step: In a large bowl, combine ⅔ cup of sugar and ½ cup of canola oil until well blended. Add 2 large eggs one at a time, beating thoroughly after each addition. Stir in 2 tablespoons of fresh lemon juice and the zest from one lemon.

4-Fourth Step: Gradually fold the dry ingredients into the wet mixture, taking care not to overmix to keep the bread light. Add ½ cup of buttermilk and mix until just combined. A few small lumps are okay.

5-Fifth Step: Gently fold in 1 cup of shredded and drained zucchini and ¾ cup of blueberries (fresh or frozen, not thawed), ensuring even distribution without crushing the berries. This is where you’ll want to be especially gentle to maintain the blueberries’ shape.

6-Sixth Step: Pour the batter into the prepared loaf pan, smooth the top to ensure even baking. Tap the pan gently on the counter to release any air bubbles.

7-Final Step: Bake at 350°F (175°C) for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the bread cool in the pan for 15 minutes before being removed to cool completely on a wire rack.