Zucchini Bread Baked In A Jar Recipes

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.

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.