1-Preheat and prep: Heat your oven to 350°F (175°C). Grease an 8×4-inch or 9×5-inch loaf pan well for easy release.

2-Mix wet base: In a large bowl, combine ½ cup vegetable oil, ¾ cup packed brown sugar, ¼ cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract. Beat until smooth and creamy.

3-Add dry spices: Stir in 2 teaspoons cinnamon, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt. Blend until incorporated.

4-Incorporate flour: Add 1 ½ cups all-purpose flour and stir to form a thick batter. It will look dense at this point.

5-Mix in zucchini: Fold in 1 ½ cups freshly shredded zucchini. No need to drain, it loosens the batter perfectly.

6-Fold blueberries: Gently add 1 cup fresh blueberries (or thawed, drained frozen) to avoid crushing them and prevent sinking.

7-Bake: Pour batter into the pan. Bake 55 to 65 minutes for 8×4-inch pan or 50 to 60 minutes for 9×5-inch, until a toothpick in the center comes out clean.

8-Cool: Let it cool in the pan on a rack before slicing. This sets the structure for neat cuts.