Description
Great bread baked in jars so it does not take up freezer space and you always have a treat for drop-in company. Serve the cut tops with whipped cream while warm, yum!
Ingredients
- 4 (1 pint) wide-mouth canning jars with lids and rings
- 1 tablespoon shortening
- 1 cup raisins
- 1 cup hot water
- 1 ½ cups white sugar
- 1 cup shortening
- 3 eggs
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 2 cups finely shredded zucchini
- 1 cup chopped walnuts (Optional)
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease pint jars with 1 tablespoon shortening.
- Soak raisins in hot water until plump
- about 10 minutes. Drain.
- 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.
- Divide batter among greased 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 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.
- Place jars several inches apart on a cloth-covered or wood surface and let cool completely
- about 2 hours. Store jars in the refrigerator.
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 3 hrs 30 mins
Servings: 4