To make lemon sugar zest the whole lemon over the measured out white sugar (in a bowl). Let dry for about an hour, then gently break apart any larger pieces that have dried together.

Prepare 9 x 5 bread pan by spraying with non-stick pan spray and lightly dusting the bottom and sides with flour. Prehead oven to 350° F.

In a separate bowl mix the 2 eggs, coconut oil, 1/2 c. plus 2 Tbsp. lemon sugar, lemon juice, honey, lemon verbena, and Greek yogurt using an electric mixer until all ingredients are evenly disbursed - about 30 to 60 seconds.

In a larger bowl combine white whole wheat flour, all-purpose flour, baking powder, kosher salt, baking soda, ground flax seed, and cardamom. Make a well in the middle of the dry ingredients and pour the egg and lemon mixture in all at once. Stir together with a wooden spoon until moistened.

Gently fold in zucchini and 3/4 c. blueberries. Reserve 1/4 c. blueberries to press in on top.

Spread batter into prepared pan, press reserved blueberries on the top of the batter, and sprinkle with 2 tsp. of the remaining lemon sugar

Bake at 350° F for 60 minutes or until toothpick inserted into the middle comes out clean (no batter sticking to it). Remove from oven and let rest 10 min. in the pan. Then remove the bread from the pan and finish cooling on a wire rack.

Slice and serve..