Zucchini Bread Jam | Water Bath Canning Recipe
Zucchini Bread Jam
(Yields 4 to 6- 8oz Jars)
4C Zucchini, finely shredded
1C Unsweetened Apple Juice
1 Packet Low Sugar Powder Pectin, (I used Sure-Gel)
1/4C Golden Rasins
1T Bottled Lemon Juice
1t Ground Cinnamon
1/2t Ground Nutmeg
1/4t Ground Cloves
3C Sugar
*1/2t Butter may be added to help reduce foam.
Combine zucchini, apple juice, pectin, rasins, lemon juice, cinnamon, nutmeg, cloves in a stainless steel sauce pan. Over high head bring mixture to a full rolling boil that cannot be stirred down by vigorous stirring. Add sugar and return to a full rolling boil and boil for 1 minute and remove from heat. Skim foam.
Fill Jars leaving 1/4 head space, de-bubble, wipe rims with a clean cloth or paper towel soaked in white vinegar. Center lids, tighten bands to finger tip tight.
Place in hot water bath canner, bring to a full rolling boil and process for 15 minutes.
Adjust for altitude as follows
1 -1,000 ft. 15 minutes
1,001 - 3,000 20 minutes
3,001 - 6,000 25 minutes
above 6,000 ft. 30 minutes
Canning Zucchini Bread
Homemade canned zucchini bread
How to make the best zucchini bread recipe
In today's video, Julianne shares a favorite recipe for this time of year when garden production is in full swing: homemade, garden fresh zucchini bread! This recipe is delicious and one of our top quick breads to make. Join Julianne for a morning of baking!
Full Recipe:
2 cups shredded zucchini
1 cup packed dark brown sugar
2/3 cup avocado oil (or oil of choice)
2 teaspoons vanilla extract (or 1 vanilla bean)
2 eggs
1 1/2 cup organic all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon allspice
3/4 teaspoon salt
Preheat oven to 350 degrees. Prepare and shred zucchini. Set aside. In large mixing bowl add brown sugar, avocado oil, and eggs. Mix until combined. Add baking powder, vanilla, baking soda, salt, and spices. Add flour and mix until combined. Add shredded zucchini and mix until thoroughly combined. Grease loaf pan and pour batter into pan. Bake at 350° Fahrenheit for 55 to 65 minutes or until toothpick comes out clean. Enjoy!
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Zucchini Jelly Canning Recipe
This video shows how to CAN Zucchini Jelly. This popular recipe allows the cook to flavor the jelly with their personal choice of flavors. I first tried this jelly when I was in Amish country and brought home a can. I loved it so much, that I went back to find the recipe.
My Mom's Zucchini Pineapple Bread | Zucchini Pineapple Bread Recipe | Zucchini Recipes
This is an amazing recipe with a very special story of how my mom taught me to share my blessing with others. I will never forget this story or the lesson I learned from it.
3 eggs
2 cups sugar
1 cup oil
2 tsp vanilla
2 cups shredded zucchini
1 cup well drained crushed pineapple
3 cups all purpose flour
4 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
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Easy Zucchini Bread Recipe with Oat Flour | Wonder Mill Tutorial
Hey there, welcome to my kitchen! In this video, I'm excited to show you how to make a mouthwatering batch of Zucchini Bread using the amazing Wonder Mill and nutritious Oat Flour. You won't believe how simple and delicious this recipe is! We'll start by milling fresh oats with the Wonder Mill, producing a wholesome and versatile oat flour that's perfect for baking. Then, I'll take you step-by-step through the process of creating this delightful Zucchini Bread. It's a healthier twist on the classic, packed with nutrients and flavor. Whether you're a seasoned baker or just starting, this recipe is a must-try. Let's get baking!
Wondermill:
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Mom's Zucchini Bread Link:
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
3 large eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8x4-inch pans.
Step 2
Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
Step 3
Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined; add flour mixture and beat well. Stir in zucchini and walnuts until
well combined. Pour batter into the prepared pans.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes. Run a table
knife around the edges to loosen. Invert carefully onto a wire rack and let cool completely.
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