Zucchini Bread in a Jar recipe

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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

Nutrition Info

1392.8 calories
carbohydrate: 163.6 g
cholesterol: 139.5 mg
fat: 78.7 g
fiber: 6.8 g
protein: 17.8 g
saturatedFat: 16.8 g
servingSize: -
sodium: 1308.4 mg
sugar: 102 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 pint jars

Recipe Note

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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