Zucchini Bread in a Jar

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

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.
Zucchini Bread in a Jar

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

Categories

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