Preheat oven to 350° F, Prepare the sheet pan, line it with parchment paper
Shred zucchini, let it sit on the plate for 5 minutes to let the juice out.
Add shredded zucchini, salt, baking powder, baking soda, vanilla extract, lemon extract, lemon juice, lemon zest and cinnamon powder. Mix it well.
Dust the 2 cups of blueberry with one tsp of flour. Fold in blueberry to the dough.
Put the glaze into the piping bag or Ziploc bag, cut the tip of the plastic, then drizzle the glaze on the cooled cake.