Blueberry Zucchini Bread

Preheat oven to 350°F. Coat an 8-by-4-inch loaf pan with baking spray. Place shredded zucchini on 2 layers of paper towels; top with 2 more layers of paper towels and press gently to remove excess moisture. Whisk granulated sugar, brown sugar, melted butter, eggs and lime juice in a large bowl. Stir in the zucchini. Whisk 1 1/2 cups flour, baking powder, baking soda and salt in a medium bowl.

Add the flour mixture to the zucchini mixture; stir until well combined. Toss blueberries with the remaining 1 tablespoon flour; gently fold into the batter. Spoon the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Let the bread cool in the pan for 10 minutes. Run an offset spatula around the edges of the pan and carefully remove the bread to a wire rack to cool completely, about 1 hour.