Zucchini bread in-a-jar is one of my favorite ways to utilize and store zucchini for the winter. Not only is it delicious, but they make for cute holiday baskets.
For this recipe you will need 6 wide mouth mason jars with the lids and rings. Be sure to sterilize your jars and lids before using them to be sure there is no chance of mold or bacteria being present during the preservation process.
Makes 6
Ingredients
2 Cups Sugar or natural sweetener substitute
1 Cup Coconut Oil
3 Large Eggs
2/3 Cup Water
1 Teaspoon Pure Vanilla Extract
3 ¼ Cups Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
½ Teaspoon Salt
1 1/2 Teaspoon Cinnamon
½ Teaspoon Allspice
3 Cups Zucchini, Grated
1 ½ Cups Chopped Nuts (Black Walnuts)
Directions
Cream the sugar and oil, and then add the eggs and mix well.
Add the vanilla and water, mixing well.
In a separate bowl, whisk the dry ingredients together.
Now add the creamed mixture to the dry ingredients and blend together.
Pour 1 cup of batter into each individual jar; any more than 1 cup will cause a mess.
Place the jars on the rack in the outdoor cob oven, or the cookstove oven, for 50 minutes to an hour. Use the toothpick test to be sure it’s finished cooking.
Remove the jars from the oven one at a time, and quickly wipe the rim of the jar off and place the lid and ring so it can seal. Repeat this with every jar.
A jar of zucchini bread can last a year as long as it has been sealed properly. Occasionally in place of the 1 and a half cups of nuts I will add 1 cup of nuts and a half cup of dark chocolate. It is delicious either way. You can make all sorts of breads-in-a-jar -- banana nut and pumpkin bread are two more good ones!
Photo Credit: "Cranberry Bread in a Jar" by Kim Love is licensed under CC BY 2.0
