1. Preheat your oven to 350°F. Lightly grease 2 large loaf pans or 4 mini loaf pans.

2. In a large bowl, beat together the eggs, vegetable oil, vanilla extract, and granulated sugar until well combined. Gently fold in the shredded zucchini, being careful not to overmix.

3. Now, beat in the flour, salt, baking powder, and baking soda until the ingredients are just combined. Resist the urge to overmix, as this can result in a tough, dense texture.

4. Carefully fold the fresh blueberries into the batter, making sure they are evenly distributed throughout the mixture.

5. Pour the prepared batter into your greased loaf pans. Bake for 50 to 60 minutes for large loaves or 35 to 45 minutes for mini loaves, until a toothpick inserted in the center comes out clean.

6. Allow the Blueberry Zucchini Bread to cool in the pans for 10 minutes before transferring it to a wire rack to cool completely. While it’s cooling, whisk together the powdered sugar, lemon juice, and heavy whipping cream to create the tantalizing lemon glaze. Drizzle the glaze over the top of the cooled bread and let it set before slicing and serving.