Zucchini Bread In A Jar Recipes

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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

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

ZUCCHINI BREAD BAKED IN A JAR



Zucchini Bread Baked in a Jar image

Speaking of gardens and canning who doesn't have zucchini or a friend that has it. That is something EVERYONE around here grows. You'll need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars.

Provided by TROUBLE4U2

Categories     Quick Breads

Time 1h15m

Yield 6 Zucchini Breads, 6 serving(s)

Number Of Ingredients 13

2 cups sugar
1 cup oil
3 eggs
2/3 cup water
1 teaspoon vanilla
3 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
1/2 teaspoon allspice
3 cups grated zucchini
1 cup chopped nuts

Steps:

  • Preheat oven to 325°.
  • In large bowl cream sugar and oil with electric mixer.
  • Add eggs and mix well.
  • Add water and vanilla and mix well.
  • Place dry ingredients in a separate large bowl and blend with a whisk.
  • Add creamed ingredients to dry ingredients and mix with whisk and spoon.
  • Pour one cup of batter into prepared jars.
  • Do not use more than one cup or batter will overflow and jar will not seal.
  • Place jars evenly spaced on a cookie sheet.
  • Place in a pre-heated 325° oven for 55- 60 minutes, or until a toothpick inserted in center comes out clean.
  • Remove jars from oven one at a time keeping remaining jars in oven.
  • Working quickly, wipe rim, place lid and ring on jar and secure.
  • Jars will seal quickly.
  • Repeat with remaining jars.
  • When ready to serve, bread will slide out.
  • A properly sealed quick bread will stay fresh for one year.

Nutrition Facts : Calories 1015.2, Fat 51.4, SaturatedFat 7.2, Cholesterol 105.8, Sodium 660.5, Carbohydrate 128.1, Fiber 5.5, Sugar 69.2, Protein 14.9

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