-
-
My review
Zucchini Bread in a Jar
13
Barbara Roach
"Great bread baked in jars so it does not take up freezer space and you always have a treat for drop-in company. Serve the cut tops with whipped cream while warm, yum!"
Added to shopping list.
Go to shopping list.
Ingredients
3 h 30 m servings 1393Original recipe yields 4 servings (4 pint jars)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Grease pint jars with 1 tablespoon shortening.
- Soak raisins in hot water until plump, about 10 minutes. Drain.
- Combine sugar, 1 cup shortening, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in raisins. Add flour, cinnamon, baking soda, salt, and baking powder; beat until blended. Fold zucchini, walnuts, and vanilla extract into the batter.
- Divide batter among greased jars, filling each one 2/3 full. Arrange jars on a rimmed baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Turn off oven, keeping jars inside. Remove jars one at a time from the oven using oven mitts; trim off excess cake, wipe rims, and screw on lids.
- Place jars several inches apart on a cloth-covered or wood surface and let cool completely, about 2 hours. Store jars in the refrigerator.
You might also like
Footnotes
- Cook's Note:
- You can use this technique for any bread that does not have dairy products in it (except eggs).
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
7/9/2018
This is good recipe. I have been canning sweet breads for about 20 years. Apple, banana, cherry and orange cranberry to name few. They've been mailed to Iraq, South America and a few...
8/11/2017
used it with a couple different recipes and they all turned out great. Also done some 1/4 pint jars for a recipe exchange bridal shower
1/30/2017
Delicious!! Baked perfectly in the jars, and already gave 2 away!!