In a small bowl combine sugar and lemon zest. Let rest for as long as you can.

Preheat oven to 350 degrees Fahrenheit.

Spray 8 loaf pan with cooking spray. Set aside.

In a large bowl, stir together the flour, sugar, baking powder, and salt.

In a medium bowl, whisk together the eggs, zucchini, milk, oil, and vanilla extract until well-combined.

Add the wet ingredients to the dry and stir until ALMOST combined.

Add the blueberries and stir gently until incorporated and just until the dough is combined. Don’t overstir or your muffins could end up being tough!

Divide batter between loaf pans.

Bake for about 40-50 minutes, until the edges of the muffins are golden, the tops are springy, and a toothpick inserted into the middle comes out clean.

Remove loaves from oven and set on a metal rack. Let cool for 5-10 minutes, then transfer loaves to a wire cookie rack.