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How To make Zucchini Bread Baked In a Jar

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3.00 c All-purpose flour
1.00 ts Salt
1.00 ts Baking powder
1.00 ts Baking soda
2.00 ts Cinnamon
0.25 ts Ground cloves
2.00 c Sugar
3.00 lg Eggs
1.00 c OIL
2.00 c Zucchini, grated
0.25 ts Nutmeg
1.00 ts Vanilla
0.50 c Pecans, chopped
Sterilize 8 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. 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. If you can find them, you can also use 4 (1-1/2 pint) straight-sided jars. They must NOT have buldges 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. Once the jars are cool enough to handle, grease them with shortening (DO NOT use butter, margarine, PAM or Baker's Secret). Fill jars 1/2 full; place onto a cookie sheet.
Preheat oven to 325-degrees (NO HIGHER!)
Sift together the flour, salt, baking powder baking soda, cinnamon and cloves; set aside.
Beat eggs until foamy. Add sugar, oil, zucchini and vanilla. Mix well with beater. Add flour mixture to zucchini mixture. Add nuts.
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. For the 1-1/2 pint jars, bake for about 1 hour and 15 minutes; start checking them at 1 hour and go from there.
Using HEAVY DUTY MITTS (the jars ARE HOT!), remove the jars from the oven one-at-a-time. Place a lid, then a ring on top and screw down tightly. Place jars onto your counter top to cool completely. You'll know when they've sealed, you'll hear a "plinking" sound. In case you don't hear it, double- check the jars by pushing down in the middle of the lids once the jars have sealed--they shouldn't move at all.

How To make Zucchini Bread Baked In a Jar's Videos

Zucchini Bread from Homegrown Zucchini ????????

The secret to this recipe is in the way the zucchini is shredded. To retain as much liquid in so it will keep the bread moist. That’s why I just julienne them, so moist!

Please let us know in the comment section what do you do when you have a lot of harvested zucchinis. Thank you!

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Making bread in canning jars can cause big health risks

Holiday baking is happening in kitchens across the metro, but bread makers should beware. Making bread in canning jars can cause big health risks. Susan Mills Gray explained how to be safe.

C O R N Zucchini Bread!

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Pressure Canning Zucchini Shreds for the Pantry

Pressure Canning Zucchini Shreds for the Pantry

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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!

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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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zucchini bread in jars

garden zucchini to shelf stable bread.

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