• Preheat oven to 350 degrees. Spray a 9 X 5" loaf pan with cooking spray.
• Combine flour, baking powder and salt in a large bowl.
• Beat eggs with a mixer. Then add the oil and sugar, then the sour cream, lemon juice and zest.
• Squeeze as much moisture as you can out of the zucchini with a clean towel or paper towels.
• Stir the zucchini in to the wet mixture. Stir the wet mixture into the flour mixture. Stir well until evenly mixed but do not over work.
• Clean the blueberries and remove any little stems that may still be on the berries. Toss the berries in a bag with the tablespoon of flour. This will prevent the blueberries from sinking to the bottom of the bread batter.
• Fold the floured blueberries gently into the batter. Pour batter into the prepared loaf pan.
• Bake approximately 55 minutes until a toothpick in the center of the loaf comes out clean.
• Cool in the pan about 15 minutes. Then gently run a knife around the edges of the loaf pan and remove the loaf.

Glaze Optional

• Stir icing sugar and lemon juice together and drizzle over cooled loaf.