ZUCCHINI BREAD IN A JAR

Zucchini Bread in a Jar image

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!

Provided by Barbara Roach

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 3h30m

Yield 4

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1308.4 mg, Sugar 102 g