Moist Blueberry Zucchini Bread with a Lemon Glaze Baked for 12

Instructions:

1. Prepare the environment: Preheat your oven to 175°C (350°F). Grease your 23x13 cm (9x5 inch) loaf pan thoroughly with oil or line it with parchment paper leaving an overhang for easy removal.
2. Handle the zucchini: Grate the vegetable until you have 350 ml (1.5 cups). Place it in a clean towel and give it one firm squeeze. Note: We want it moist, not dripping, to avoid a gummy crumb.
3. Mix the dry base: In a medium bowl, whisk together the 475 ml (2 cups) flour, 2.5 ml (0.5 teaspoon) each of baking powder, soda, salt, and cinnamon.
4. Prep the berries: Take 15 ml (1 tablespoon) of that flour mix and toss it with the 350 ml (1.5 cups) of blueberries. Toss until they look dusty and white.
5. Emulsify the wet components: In a large bowl, whisk the 2 eggs, 120 ml (0.5 cup) oil, 180 ml (0.75 cup) sugar, 15 ml (1 tablespoon) lemon juice, zest, and vanilla. Whisk until the mixture is pale and slightly frothy.
6. Combine with care: Fold the dry ingredients into the wet using a spatula. Stop when you still see a few white streaks of flour. Overmixing is the enemy of a tender crumb.
7. The final fold: Gently fold in the prepared zucchini and the floured blueberries. Work quickly but softly to avoid crushing the fruit.
8. Bake for success: Pour the batter into the pan and bake for 65 minutes. Bake until the top is golden and a toothpick comes out with only a few moist crumbs.
9. Cooling phase: Let it sit in the pan for 10 minutes to firm up. Then, move it to a wire rack for at least 60 minutes.
10. Apply the glaze: Whisk the 240 ml (1 cup) powdered sugar with the extra lemon juice and zest. Drizzle over the bread only when it is completely cold to ensure the glaze sets into a beautiful, opaque shell.