Evenly spread oats on a rimmed baking sheet.
Bake until lightly toasted, about 10 minutes.
Let cool for 10 minutes.
Transfer the oats to a large bowl.
Add flour, baking powder and salt; whisk to combine.
Add the zucchini mixture to the flour mixture; fold until just combined.
Pour the batter into the prepared loaf pan.
Bake until a toothpick inserted in the center comes out clean, about 65 minutes.
Let cool in the pan for 5 minutes.
Let cool completely, about 1 hour.
Whisk confectioners' sugar and lemon juice in a small bowl until smooth.
Drizzle the glaze over the cooled loaf; sprinkle with almonds.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
