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!

Gallery

Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
2 hrs 10 mins
total:
3 hrs 30 mins
Servings:
4
Yield:
4 pint jars
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease pint jars with 1 tablespoon shortening.

    Advertisement
  • 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.

Cook's Note:

You can use this technique for any bread that does not have dairy products in it (except eggs).

Nutrition Facts

1393 calories; protein 17.8g 36% DV; carbohydrates 163.6g 53% DV; fat 78.7g 121% DV; cholesterol 139.5mg 47% DV; sodium 1308.4mg 52% DV. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/10/2018
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 other hot placed the hubby had been deployed. I store ours in a cool room with no exposure to light. We find it is good for about 6 months. Even then it is the oils becoming rancid that ruins the bread not molds. Read More
(2)
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/10/2018
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 other hot placed the hubby had been deployed. I store ours in a cool room with no exposure to light. We find it is good for about 6 months. Even then it is the oils becoming rancid that ruins the bread not molds. Read More
(2)
Rating: 5 stars
08/11/2017
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 Read More
Rating: 5 stars
01/30/2017
Delicious!! Baked perfectly in the jars and already gave 2 away!! Read More
Advertisement
Advertisement