Zucchini Bread In A Jar
September 12, 2022
"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"
- Serving Size: 1 (213.9 g)
- Calories 548.8
- Total Fat - 31 g
- Saturated Fat - 5.1 g
- Cholesterol - 226 mg
- Sodium - 9656.8 mg
- Total Carbohydrate - 58.3 g
- Dietary Fiber - 4.5 g
- Sugars - 34.7 g
- Protein - 13.5 g
- Calcium - 100 mg
- Iron - 2.8 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.2 mg
Preheat oven to 325°.F
Butter and Pam spray 6 wide mouthed pint jars
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 with oven mitt and towel 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.
Cover with towel
Repeat with remaining jars.
When ready to serve, bread will slide out.
A properly sealed quick bread will stay fresh for one year.
Tips & Variations
- 6 wide mouthed pint jars