Preheat oven to 325 degrees F.
Grease and flour an 8*x5" or 9"x5"loaf pan. (we used an 8"x5")
Combine together the flour, salt, baking soda, baking powder, cinnamon and nutmeg in a bowl.
In a separate large bowl, with an electric mixer, mix together the eggs, oil, sugar and lemon extract until smooth and creamy.
Fold in the zucchini then add the dry ingredients and mix just until combined.
Pour batter into your prepared pan to about ¾" from the top of the pan.
Fold in the blueberries to combine with the batter in the pan.
Bake on center rack of the oven for approximately 50-60 minutes, until browned and a toothpick inserted in the center comes out clean.
Cool on a wire rack in the pan for about 15 minutes. Carefully run a knife around the pan edges and remove bread from the pan. Continue to cool the loaf on the wire rack.