Name: Zucchini Bread in a Jar
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: (1 pint) wide-mouth canning jars with lids and rings - 4; Shortening - 1 tablespoon; Raisins - 1 cup; Hot water - 1 cup; White sugar - 1 ½ cups; Shortening - 1 cup; Eggs - 3; All-purpose flour - 2 cups; Ground cinnamon - 1 tablespoon; Baking soda - 2 teaspoons; Salt - 1 teaspoon; Baking powder - ¼ teaspoon; Finely shredded zucchini - 2 cups; Chopped walnuts (Optional) - 1 cup; Vanilla extract - 2 teaspoons

Ingredients for - Zucchini Bread in a Jar

1. (1 pint) wide-mouth canning jars with lids and rings 4

2. Shortening 1 tablespoon

3. Raisins 1 cup

4. Hot water 1 cup

5. White sugar 1 ½ cups

6. Shortening 1 cup

7. Eggs 3

8. All-purpose flour 2 cups

9. Ground cinnamon 1 tablespoon

10. Baking soda 2 teaspoons

11. Salt 1 teaspoon

12. Baking powder ¼ teaspoon

13. Finely shredded zucchini 2 cups

14. Chopped walnuts (Optional) 1 cup

15. Vanilla extract 2 teaspoons

How to cook deliciously - Zucchini Bread in a Jar

1 . Stage

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

2 . Stage

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

3 . Stage

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 . Stage

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

5 . Stage

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 . Stage

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