Zucchini Bread in a Jar

Name: Zucchini Bread in a Jar
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups All-Purpose Flour; 0.25 tsp Baking Powder; 2 tsp Baking Soda; 1 cup Chopped Walnuts; 3 whole Eggs; 1 tbsp Ground Cinnamon; 1 cup Raisin; 1 tsp Salt; 1 tbsp Shortening; 1.5 cups Sugar; 2 tsp Vanilla Extract; 1 cup Water; 2 cups Zucchini

Breakfast 🍳Dessert 🍰Snack 🍿 American Low-Sodium Halal 🕌Kosher ✡️Comfort-Food

Zucchini Bread in a Jar bakes tender, spiced quick bread directly in pint jars for a fun, giftable twist. Warm cinnamon, sweet raisins, and crunchy walnuts balance the moist zucchini crumb, finished with a vanilla aroma. It’s perfect for brunch spreads, bake-sale treats, or make-ahead snacks you can stash in the fridge.

Prep30 mins
Cook1 hr
Serves4
DifficultyMedium

1

Preheat the oven to 325 degrees F (165 degrees C).
2

Soak the raisins in hot water in a bowl until they are plump, about 10 minutes, then drain.
3

Meanwhile, check four (pint-sized) jars for cracks and the rings for rust, discarding any that are defective.
4

Wash the jars and new, unused lids and rings in warm, soapy water, then dry them and grease with 1 tablespoon shortening.
5

Beat the sugar, 1 cup shortening, and eggs in a large bowl with an electric mixer until creamy; beat in the raisins.
6

Beat in the flour, cinnamon, baking soda, salt, and baking powder until blended; fold in the zucchini, walnuts, and vanilla.
7

Pour the batter into the prepared jars, filling each two-thirds full, and place the jars on a rimmed baking sheet.
8

Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 1 hour.
9

Turn off the oven with the jars inside.
10

Remove one jar at a time using oven mitts.
11

Trim any excess cake from the top.
12

Wipe the rims and screw on the lids.
13

Place the jars several inches apart on a cloth-covered or wood surface; cool completely until sealed, about 2 hours.
14

Store in the refrigerator.