Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line with parchment paper, leaving an overhang on the long sides for easy removal.

In a medium bowl, whisk together the 2 cups of all-purpose flour, baking soda, salt, and ground cinnamon. Set aside.

Grate the zucchini. Place the grated zucchini in a clean kitchen towel or paper towels and gently squeeze out any excess moisture. Set aside.

In a small bowl, toss the fresh blueberries with 1 tablespoon of all-purpose flour. This helps prevent them from sinking to the bottom of the loaf. Set aside.

In a large mixing bowl, whisk together the melted and cooled butter, granulated sugar, and light brown sugar until well combined.

Add the eggs one at a time, whisking well after each addition until fully incorporated.

Stir in the milk and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay.

Gently fold in the squeezed grated zucchini into the batter.

Carefully fold in the floured blueberries until evenly distributed throughout the batter.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 55-65 minutes, or until a wooden skewer inserted into the center of the loaf comes out with only moist crumbs, not wet batter. If the top starts to brown too quickly, loosely tent with aluminum foil.

Once baked, remove the loaf pan from the oven and let it cool in the pan on a wire rack for 15-20 minutes.

Using the parchment paper overhang, carefully lift the bread out of the pan and transfer it to the wire rack to cool completely before slicing. This prevents the bread from becoming gummy.