Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until well combined.
In a large bowl, whisk the granulated sugar, light brown sugar, and eggs until smooth and creamy.
Add the vegetable oil, Greek yogurt, and vanilla extract to the egg mixture and whisk until fully incorporated.
Fold the dry ingredients into the wet ingredients gently until just combined; do not overmix.
Fold in the grated zucchini and fresh blueberries carefully to distribute evenly without crushing the berries.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 15 minutes.
Transfer the bread to a wire rack and let it cool completely before slicing.