Zucchini Bread in a Jar

Name: Zucchini Bread in a Jar
Prep time: 20 min
Cook time: 60 min
Total time: 210 min
Ingredients: 4 (1 pint) wide-mouth canning jars with lids and rings; 1 tablespoon shortening; 1 cup raisins; 1 cup hot water; 1.5 cups white sugar; 1 cup shortening; 3 eggs; 2 cups all-purpose flour; 1 tablespoon ground cinnamon; 2 teaspoons baking soda; 1 teaspoon salt; 0.25 teaspoon baking powder; 2 cups finely shredded zucchini; 1 cup chopped walnuts; 2 teaspoons vanilla extract

4.7

(3)

3 Reviews

1 Photo

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!

Recipe by Barbara Roach

Published on June 19, 2020

1

Prep Time:

20 mins

Cook Time:

1 hrs

Additional Time:

2 hrs 10 mins

Total Time:

3 hrs 30 mins

Servings:

4

Yield:

4 pint jars

Jump to Nutrition Facts

Ingredients

4 (1 pint) wide-mouth canning jars with lids and rings
1 tablespoon shortening
1 cup raisins
1 cup hot water
1 ½ cups white sugar
1 cup shortening
3 eggs
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon baking powder
2 cups finely shredded zucchini
1 cup chopped walnuts (Optional)
2 teaspoons vanilla extract

Directions

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.

Cook's Note:

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

Nutrition Facts (per serving)

1393	Calories
79g	Fat
164g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 1393
% Daily Value *
Total Fat 79g	101%
Saturated Fat 17g	84%
Cholesterol 140mg	47%
Sodium 1308mg	57%
Total Carbohydrate 164g	59%
Dietary Fiber 7g	24%
Total Sugars 102g
Protein 18g
Vitamin C 12mg	60%
Calcium 126mg	10%
Iron 6mg	31%
Potassium 734mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.