Zucchini Bread in a Jar

“Canning” zucchini bread by baking it in pint-sized Mason jars is simple to do and a unique way of preparing this delicious quick bread treat.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 1393 Calories

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon shortening
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts
• 1 cup raisins
• 3 eggs
• 1 cup shortening
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• 1 cup hot water
• 2 cups finely shredded zucchini
• 1.5 cups white sugar
• 0.25 teaspoon baking powder

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Soak raisins in hot water until plump, about 10 minutes. Drain.

Step 2

Meanwhile, inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Wash jars and new, unused lids and rings in warm soapy water, then dry and grease with 1 tablespoon shortening.

Step 3

Beat sugar, 1 cup shortening, and eggs in a large bowl with an electric mixer until creamy. Beat in raisins. Add flour, cinnamon, baking soda, salt, and baking powder; beat until blended. Fold in zucchini, walnuts, and vanilla.

Step 4

Pour batter into the prepared jars, filling each one 2/3 full. Arrange jars on a rimmed baking sheet.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Turn the oven off but keep the jars inside. Remove one jar at a time using oven mitts. Trim off any excess cake from the top. Wipe the rims and screw on the lids.

Step 6

Place jars several inches apart on a cloth-covered or wood surface and let cool completely until sealed, about 2 hours. Store in the refrigerator.