Preheat the oven to 350° F. Prepare the loaf pans by spraying with non-stick cooking spray.
Grate the zucchini and squeeze to remove excess liquid.
In a large bowl, combine the oil, sugar, eggs, and vanilla and beat with a mixer until fluffy.
To the bowl, add the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Mix the dry ingredients into the wet ingredients until combined.
Add the grated zucchini and mix until incorporated.
Toss the blueberries with 1 tablespoon of flour to prevent sinking to the bottom of the bread. Fold the blueberries into the batter gently with a spatula.
Pour half the batter into each of prepared loaf pans and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the loaf pan for a few minutes, then transfer to a cooling rack.