Blueberry-Lemon Zucchini Bread

Ingredients

• 1/2 cup old-fashioned rolled oats
• 2 cup white whole-wheat flour
• 2 tsp baking powder
• 3/4 tsp salt
• 2 large eggs
• 1 cup sugar
• 6 tbsp grapeseed oil
• 1 tbsp lemon zest
• 1 1/2 cup shredded zucchini
• 2 cup fresh blueberries
• 1/4 cup confectioners' sugar
• 1 tsp lemon juice
• 1 tbsp toasted sliced almonds

Instructions

1. Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray. Evenly spread oats on a rimmed baking sheet. Bake until lightly toasted, about 10 minutes. Let cool for 10 minutes.
2. Transfer the oats to a large bowl. Add flour, baking powder and salt; whisk to combine. Combine eggs, sugar, oil and lemon zest in a medium bowl; add zucchini and stir until incorporated. Add the zucchini mixture to the flour mixture; fold until just combined. Fold in blueberries.
3. 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. Run a knife along the sides of the loaf to loosen it from the pan; invert onto a wire rack. Let cool completely, about 1 hour.
4. Whisk confectioners' sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled loaf; sprinkle with almonds.