Ingredients Jump to Instructions ↓

  1. Zucchini Bread Baked in a Jar

  2. 3 c all-purpose flour

  3. 1 ts salt

  4. 1 ts baking powder

  5. 1 ts baking soda

  6. 2 ts cinnamon

  7. 1/4 ts ground cloves

  8. 2 c sugar

  9. 3 lg eggs

  10. 1 c oil

  11. 2 c zucchini, grated

  12. 1/4 ts nutmeg

  13. 1 ts vanilla

  14. 1/2 c pecans, chopped

  15. Sterilize 8 Ball Quilted Crystal (#14400-81400) jam/jelly canning

  16. jars, lids and rings by boiling them for 15 minutes. Remove the

  17. jars from the water and allow them to air dry; leave the lids and rings in the hot water until you're ready to use them--the rings

  18. MUST be hot when used. If you can find them, you can also use 4

  19. 1-1/2 pint

  20. the sides of the jars or you won't be able to get the cakes out

  21. without digging them out. Look for the number of the jar I've given

  22. you--once you see what they look like, you'll know what to look

  23. for. Once the jars are cool enough to handle, grease them with

  24. shortening (DO NOT use butter, margarine, PAM or Baker's Secret).

  25. Fill jars 1/2 full; place onto a cookie sheet.

  26. Preheat oven to 325-degrees (NO HIGHER!)

  27. Sift together the flour, salt, baking powder baking soda, cinnamon

  28. and cloves; set aside.

  29. Beat eggs until foamy. Add sugar, oil, zucchini and vanilla. Mix

  30. well with beater. Add flour mixture to zucchini mixture. Add nuts.

  31. For the pint jars, bake for about 35 minutes, moving the jars around

  32. in the oven so they'll bake evenly. Start checking the cakes at 25

  33. minutes, and go from there. The bread needs to be done, but not

  34. 1-1/2 pint jars, bake for about 1 hour and minutes; start checking them at 1 hour and go from there.

  35. Using HEAVY DUTY MITTS (the jars ARE HOT!), remove the jars from

  36. the oven one-at-a-time. Place a lid, then a ring on top and screw

  37. down tightly. Place jars onto your counter top to cool completely.

  38. You'll know when they've sealed, you'll hear a "plinking" sound.

  39. In case you don't hear it, double- check the jars by pushing down

  40. in the middle of the lids once the jars have sealed--they shouldn't

  41. move at all.


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