Since our gardens are coming on now, I thought I would add one more. I haven't tried this one yet, but I will once my zucchini start to produce.
Zucchini Bread Baked in a Jar
Serves: 8
Cooking Time: 35 min
Ingredients
• 3 cup all‐purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 2 cup sugar
• 3 large eggs
• 1 cup oil
• 2 cup grated zucchini
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla
• 1/2 cup chopped pecans
Instructions
1. Sterilize 8 Ball Quilted Crystal (#14400‐81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes.
2. Remove the 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 must be hot when used.
3. Once the jars are cool enough to handle, grease them with shortening and fill them halfway.
4. Place jars onto a cookie sheet.
5. Preheat oven to 325F degrees.
6. Sift together the flour, salt, baking powder baking soda, cinnamon and cloves; set aside.
7. Beat eggs until foamy.
8. Add sugar, oil, zucchini and vanilla.
9. Mix well with beater.
10. Add flour mixture to zucchini mixture.
11. Add nuts.
12. For the pint jars, bake for about 35 minutes, moving the jars around in the oven so they'll bake evenly. Start checking the cakes at 25 minutes, and go from there. The bread needs to be done, but not over‐done.
13. Remove the jars from the oven one at a time. Place a lid, then a ring on top and screw down tightly.
14. Place jars onto your counter top to cool completely.
Notes
• If you can find them, you can also use 4 (1½‐pint) straight‐sided jars. They must not have bulges in the sides of the jars or you won't be able to get the cakes out without digging them out. Look for the number of the jar I've given you — once you see what they look like, you'll know what to look for.
• For the 1½‐pint bake for about 1 hour and 15 minutes; start checking them at 1 hour and go from there.