Try “canning” zucchini bread by baking it in jars. This way it doesn’t take up freezer space, and you’ll always have a treat for drop-in company. Serve the cut tops with whipped cream while they’re still warm — yum!
Ingredients
- raisins: 1 cup
- hot water: 1 cup
- shortening for greasing: 1 Tbsp
- ½ cups white sugar: 1 piece
- shortening: 1 cup
- eggs: 3 piece
- all-purpose flour: 2 cups
- ground cinnamon: 1 Tbsp
- baking soda: 2 tsp
- salt: 1 tsp
- baking powder: 0.25 tsp
- zucchini: 2 cups (finely shredded)
- walnuts: 1 cup (chopped, optional)
- vanilla extract: 2 tsp
Metric Conversion
Stages of cooking
-
Preheat the oven to 325 degrees F (165 degrees C). Soak raisins in hot water until plump, about 10 minutes. Drain.
-
Meanwhile, inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Wash jars and new, unused lids and rings in warm soapy water, then dry and grease with 1 tablespoon shortening.
-
Beat sugar, 1 cup shortening, and eggs in a large bowl with an electric mixer until creamy. Beat in raisins. Add flour, cinnamon, baking soda, salt, and baking powder; beat until blended. Fold in zucchini, walnuts, and vanilla.
-
Pour batter into the prepared jars, filling each one 2/3 full. Arrange jars on a rimmed baking sheet.
-
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Turn the oven off but keep the jars inside. Remove one jar at a time using oven mitts. Trim off any excess cake from the top. Wipe the rims and screw on the lids.
-
Place jars several inches apart on a cloth-covered or wood surface and let cool completely until sealed, about 2 hours. Store in the refrigerator.
