Preheat the oven to 350°F and line an 8x4-inch loaf pan with parchment paper.

Whisk together the oat flour, whole wheat flour, salt, baking soda, and baking powder in a large bowl until blended.

Combine the liquid sweetener, lemon juice, lemon zest, honey, eggs, and coconut oil in a separate bowl. Whisk until the mixture is smooth.

Fold the dry ingredients into the wet mixture gradually, mixing until just combined. Incorporate the grated zucchini and poppy seeds until evenly distributed.

Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until golden brown and a toothpick comes out clean.

Cool the bread on a wire rack for 10-15 minutes, then drizzle with the yogurt glaze before slicing.