Lemon Blueberry Zucchini Bread in 70 Min

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
2. Grate the zucchini finely. Place it in a clean kitchen towel and squeeze firmly to remove excess moisture before measuring 1.5 cups.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until no clumps remain.
4. In a large bowl, beat the egg and sugar until pale. Stir in the Greek yogurt, melted coconut oil, lemon zest, lemon juice, and vanilla extract until smooth.
5. Gently fold the dry ingredients into the wet ingredients using a spatula, stirring only until just combined.
6. Fold in the squeezed dry zucchini and the fresh blueberries.
7. Pour the batter into the prepared loaf pan and bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
8. While the bread cools, whisk together powdered sugar, lemon juice, and lemon zest to create the glaze.
9. Drizzle the lemon glaze over the cooled loaf before slicing into 10 pieces.