Zucchini Bread In A Jar
"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"
Original is 12 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat oven to 325°.F
Step 2
Butter and Pam spray 6 wide mouthed pint jars
Step 3
In large bowl
Step 4
Cream sugar and oil with electric mixer.
Step 5
Add eggs and mix well.
Step 6
Add water and vanilla and mix well.
Step 7
Place dry ingredients in a separate large bowl and blend with a whisk.
Step 8
Add creamed ingredients to dry ingredients and mix with whisk and spoon.
Step 9
Pour one cup of batter into prepared jars.
Step 10
Do not use more than one cup or batter will overflow and jar will not seal.
Step 11
Place jars evenly spaced on a cookie sheet.
Step 12
Place in a pre-heated 325° oven for 55- 60 minutes, or until a toothpick inserted in center comes out clean.
Step 13
Remove jars from oven with oven mitt and towel one at a time keeping remaining jars in oven.
Step 14
Working quickly, wipe rim, place lid and ring on jar and secure.
Step 15
Jars will seal quickly.
Step 16
Cover with towel
Step 17
Repeat with remaining jars.
Step 18
When ready to serve, bread will slide out.
Step 19
A properly sealed quick bread will stay fresh for one year.
Tips
- 6 wide mouthed pint jars
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