Zucchini Bread In A Jar Recipe

Name: Zucchini Bread In A Jar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (1 pint) wide-mouth canning jars with lids and rings; 1 tablespoon shortening; 1 cup raisins; 1 cup hot water; 1 1/2 cups white sugar; 1 cup shortening; 3 eggs; 2 cups all-purpose flour; 1 tablespoon ground cinnamon; 2 teaspoons baking soda; 1 teaspoon salt; 1/4 teaspoon baking powder; 2 cups finely shredded zucchini; 1 cup chopped walnuts (optional); 2 teaspoons vanilla extract

Servings: persons

4 (1 pint) wide-mouth canning jars with lids and rings
1 tablespoon shortening
1 cup raisins
1 cup hot water
1 1/2 cups white sugar
1 cup shortening
3 eggs
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
2 cups finely shredded zucchini
1 cup chopped walnuts (optional)
2 teaspoons vanilla extract

1
Preheat oven to 325 degrees F (165 degrees C). Grease pint jars with 1 tablespoon shortening.
2
Soak raisins in hot water until plump, about 10 minutes. Drain.
3
Combine sugar, 1 cup shortening, and eggs in a large bowl; beat with an electric mixer until creamy. Beat in raisins. Add flour, cinnamon, baking soda, salt, and baking powder; beat until blended. Fold zucchini, walnuts, and vanilla extract into the batter.
4
Divide batter among greased jars, filling each one 2/3 full. Arrange jars on a rimmed baking sheet.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Turn off oven, keeping jars inside. Remove jars one at a time from the oven using oven mitts; trim off excess cake, wipe rims, and screw on lids.
6
Place jars several inches apart on a cloth-covered or wood surface and let cool completely, about 2 hours. Store jars in the refrigerator.

844

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 (1 pint) wide-mouth canning jars with lids and rings, 1 tablespoon shortening, 1 cup raisins, 1 cup hot water, and more.

Yes, Zucchini Bread In A Jar falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini Bread In A Jar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions