Zucchini Bread In A Jar

12
Servings
60m
Prep Time
60m
Cook Time
2h
Ready In

Recipe: #39512

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"

Original recipe yields 12 servings
OK

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 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 & Variations


  • 6 wide mouthed pint jars

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