Zucchini Bread In A Jar Recipes
ZUCCHINI BREAD IN A JAR
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
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
MOM'S SPICED ZUCCHINI BREAD
This zucchini bread recipe is super moist and super spicy, loaded with cinnamon, nutmeg, and cloves. I tried several recipes before I asked my mom for her recipe. I go to the farmers market every Saturday and get these huge zucchinis, and this is the perfect use for them. It reminds me of my childhood. The loaves can be frozen and are great as gifts. People love them.
Provided by carriekdevine
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar mixture until batter is mixed. Fold walnuts and raisins into the batter; pour into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 48.5 g, Cholesterol 34.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 247.4 mg, Sugar 28.6 g
ZUCCHINI BREAD BAKED IN A JAR
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
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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