This Zucchini Bread recipe is the best way to use up an abundance of garden zucchini. It also freezes really well.

For more ideas, check out all of our recipes.

Every summer, a group of my family and friends would go camping for a week. The adults would pack coolers with food and drinks. My aunt used to make zucchini bread a lot during this time. One year, my cousin was old enough to help and made the loaf herself.

That was the year a squirrel climbed into their car when they were unpacking their camping gear … and ate the bread!

I actually don’t remember ever seeing zucchini bread at any family function again. It popped into my head recently, so of course, I had to ask my aunt for her recipe. It has changed since the year the squirrel ate it. It’s a lot healthier now, but still tastes just as great.

This Oat Flour Bread isn’t the only bread recipe on Drugstore Divas. For more, check out all of our Homemade Bread Recipes.

Zucchini Bread Recipe

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Zucchini Bread Ingredients:

• 3 large zucchini
• 3 eggs
• 2/3 cups oil
• 1 1/4 cups sugar
• 2 teaspoons vanilla
• 1 1/2 cups all purpose flour
• 1 1/2 cups whole wheat flour
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 3 teaspoons cinnamon
• 1/2 cup walnuts (optional)

How To Make Zucchini Bread:

Preheat the oven to 350 F.

Peel strips of the skin off the zucchini. Chop the zucchini in half and pulse it in a food processor.

Beat eggs in a stand mixer until foamy.

Add the oil, sugar, zucchini, and vanilla. Mix lightly, but well.

Add the flours, baking powder, salt, and cinnamon. Blend. Fold in the nuts, if you choose to use them.

Pour the batter equally into two greased 8×4 loaf pans.

Bake for one hour and 15 minutes.

What’s great about this recipe is that you can freeze the second loaf. I wrap it in fill, then place it in a freezer safe bag. If you’re having overnight guests, pull it out and let it defrost in the fridge. It will be ready for your guests the next day.

Have you tried this Zucchini bread recipe? Let us know in the comments.