Preheat oven to 350 degrees F. Spray one 8 × 4-inch
loaf pan with nonstick spray. Line with parchment.
Lightly coat the paper with spray. Set aside.
Place the zucchini on a layer of paper towels, then
place a second layer on top. Pat dry.
In a large bowl, whisk together the egg, Greek yogurt,
oil, honey, brown sugar, vanilla, and lemon zest until
smoothly combined. Sprinkle the cinnamon,
baking powder, baking soda, and salt evenly over
the top. Very gently stir in the zucchini. Sprinkle on
1 ¼ cups flour evenly. By hand, stir very gently,
just until the flour disappears. In a separate bowl, toss
the blueberries with the remaining 1 tablespoon flour.
Add the blueberries and all flour bits to the bowl with
the batter and stir until just combined. Do not over mix.
Scrape batter out into the prepared pan and smooth
the top. If desired, sprinkle a few extra blueberries
on top for decoration. Bake for 40 to 50 minutes,
or until the top of the loaf is golden, the center springs
back lightly when gently pressed, and a toothpick
inserted in the center comes out dry. Place the pan
on a wire rack. Allow to cool in pan for 15 minutes,
then gently turn it out onto the rack to cool completely.