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My review
Zucchini Bread in a Jar
3
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!"
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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.
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Footnotes
- Cook's Note:
- You can use this technique for any bread that does not have dairy products in it (except eggs).
Nutrition Facts
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Reviews
Read all reviews 3Most helpful
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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!!