Try “canning” zucchini bread by baking it in jars. This way it doesn’t take up freezer space, and you’ll always have a treat for drop-in company.
Serve the cut tops with whipped cream while they’re still warm — yum.
- Prep Time: 30 mins
- Cook Time: 1 hr
- Additional Time: 2 hrs
- Total Time: 3 hrs 30 mins
- Servings: 4
- Yield: 4 pint jars
Ingredients
Directions
Directions
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Soak raisins in hot water until plump, about 10 minutes. Drain.
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Meanwhile, inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Wash jars and new, unused lids and rings in warm soapy water, then dry and grease with 1 tablespoon shortening.
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Beat sugar, 1 cup shortening, and eggs in a large bowl with an electric mixer until creamy. Beat in raisins. Add flour, cinnamon, baking soda, salt, and baking powder; beat until blended. Fold in zucchini, walnuts, and vanilla.
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Pour batter into the prepared jars, filling each one 2/3 full. Arrange jars on a rimmed baking sheet.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Turn the oven off but keep the jars inside. Remove one jar at a time using oven mitts. Trim off any excess cake from the top. Wipe the rims and screw on the lids.
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Place jars several inches apart on a cloth-covered or wood surface and let cool completely until sealed, about 2 hours. Store in the refrigerator.
Tips
You can use this technique for any bread as long as it does not contain dairy products (yogurt, cheese, milk, and butter).
Nutrition Facts (per serving)
| 1393 | Calories |
| 79g | Fat |
| 164g | Carbs |
| 18g | Protein |
