How To make Zucchini Bread Baked In a Jar
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.
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Fall is in the air and we couldn't be more excited about canning zucchini bread along with rendering some good old fashioned lard.
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CANNING BREAD ????
this is not sanctioned by the USDA if you dont approve dont make it
LEMON ZUCCHINI BREAD | Homestead Kitchen
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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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Sune Trudslev also known as Foodgeek makes videos about how to bake bread. It's bread baking made simple. I explain everything and I make lots of experiments to see what the best methods are.
Cooking Demo | Zucchini Bread
In today’s live class I’m making Zucchini Bread!
I show you how to prepare the most delicious, health-promoting recipes on the internet! 100% plants, no added sugar, oil or salt, and gluten-free—for your health, for the animals, and for the environment!
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Recipes:
*** Zucchini Bread
This bread gets its moistness and heartiness from zucchini, dates, and millet and oat flours. It is baked as a loaf, but can also be baked as muffins or an 8 x 8-inch square cake (see Notes on recipe page).
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