Zucchini Bread in a Jar

Name: Zucchini Bread in a Jar
Prep time: 20 min
Cook time: 1 h
Total time: 3 h 30 min
Yield: 4 pint jars
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; 2 teaspoons vanilla extract

Rating: 4.67 stars

3 Ratings
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!

By Barbara Roach

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Recipe Summary

prep:

20 mins

cook:

1 hr

additional:

2 hrs 10 mins

total:

3 hrs 30 mins

Servings:

Yield:

4 pint jars

Nutrition Info

Directions

Step 1

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

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Step 2

Soak raisins in hot water until plump, about 10 minutes. Drain.
Step 3

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.
Step 4

Divide batter among greased 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 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.
Step 6

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; 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

Reviews (3)

Most helpful positive review

Becca Mahoney

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

Helpful

(2)

3 Ratings