Zucchini Bread in a Jar Recipe

Zucchini Bread in a Jar Recipe

  • 4 (1 pint) wide-mouth canning jars with lids and rings
  • 1 tablespoon shortening
  • 1 cup raisins
  • 1 cup hot water
  • 1 1/2 cups white sugar
  • 1 cup shortening
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 cups finely shredded zucchini
  • 1 cup chopped walnuts (optional)
  • 2 teaspoons vanilla extract
  1. Preheat oven to 325 degrees F (165 degrees C). Grease pint jars with 1 tablespoon shortening.
  2. Soak raisins in hot water until plump, about 10 minutes. Drain.
  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.
  4. Divide batter among greased jars, filling each one 2/3 full. Arrange jars on a rimmed baking sheet.
  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.
  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.
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