Zucchini Bread in a Jar

This unique recipe for zucchini walnut bread is easy to bake in Mason jars that seal as they cool so you can save on freezer space.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 1393 Calories

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon shortening
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts
• 1 cup raisins
• 3 eggs
• 1 cup shortening
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• 1 cup hot water
• 4 (1 pint) wide-mouth canning jars with lids and rings
• 2 cups finely shredded zucchini
• 1.5 cups white sugar
• 0.25 teaspoon baking powder

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Grease pint jars with 1 tablespoon shortening.

Step 2

Soak raisins in hot water until plump, about 10 minutes. Drain.

Step 3

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.

Step 4

Divide batter among greased jars, filling each one 2/3 full. Arrange jars on a rimmed baking sheet.

Step 5

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.

Step 6

Place jars several inches apart on a cloth-covered or wood surface and let cool completely, about 2 hours. Store jars in the refrigerator.