This recipe from Kalyn’s Kitchen is called Low Sugar Whole Wheat Zucchini Bread with Blueberries and Pecans. I shortened up the name to give center stage to the blueberries, which were purchased at their summer peak and frozen. I followed the recipe as written, using half sugar and half Splenda and substituting walnuts for pecans. It needed more time in the oven than indicated, which may have been due to a different pan size.
It was worth the wait though, and I think the sweet and juicy blueberries were the key.