Favorite Family Recipes. . .
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Zucchini Bread in Canning Jars

2 c. sugar
1 c. canola oil
3 eggs
2/3 c. water
1 t. vanilla
 3 1/4 c. flour
1 t. baking powder
1 t. Baking soda
1/2 t. Salt
1 1/2 T. Cinnamon
1- 1/2 t. Allspice
3 c. grated zucchini
1 c. Chopped nuts OR chocolate chips

Preheat oven to 325°.

Prepare Pint-Size LARGE MOUTH canning jars by sterilizing and then either spraying with canola oil spray or "greasing" w/ butter.

In large bowl cream sugar and oil with electric mixer.

Add eggs and mix well.

Add water and vanilla. Mix well.

Place dry ingredients in a separate large bowl and blend with a whisk.

Add creamed ingredients to dry ingredients and blend completely.

Pour one cup of batter into prepared jars.

Do not use more than one cup or batter will overflow and jar will not seal.

Place jars evenly spaced on a cookie sheet.

Place in a pre-heated 325° oven for 55- 60 minutes, or until a toothpick inserted in center comes out clean.

Remove jars from oven one at a time.

Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. When ready to serve, bread will slide out. A properly sealed quick bread will stay fresh for one year.

Makes 6 jars.

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