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Zucchini Bread in a Jar

Rated as 5 out of 5 Stars

"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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3 h 30 m servings 1393 cals
Original recipe yields 4 servings (4 pint jars)


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  • Prep

  • Cook

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease pint jars with 1 tablespoon shortening.
  2. Soak raisins in hot water until plump, about 10 minutes. Drain.
  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.
  4. Divide batter among greased jars, filling each one 2/3 full. Arrange jars on a rimmed baking sheet.
  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.
  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; 78.7 g fat; 163.6 g carbohydrates; 17.8 g protein; 140 mg cholesterol; 1308 mg sodium. Full nutrition

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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

Delicious!! Baked perfectly in the jars, and already gave 2 away!!