Try canning zucchini bread by baking it in jars This way it doesnt take up freezer space and youll always have a treat for dropin company Serve the cut tops with whipped cream while theyre still warm yum
Prep Time
2 hrs
Dificult
Medium
Servings
3 hrs 30 mins
Ingredients
Instructions
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.
Tips
You can use this technique for any bread as long as it does not contain dairy products (yogurt