Sunday, May 13, 2012

Zucchini Bread in a Jar

2 cups sugar
1 cup oil
3 eggs
2/3 cup water
1 teaspoon vanilla
3 1/4 cup sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
3 cups grated zucchini
1 cup chopped walnuts


In large bowl cream sugar and oil with electric mixer. Add eggs and mix well. Add water and
vanilla and mix well.
Place dry ingredients in a separate large bowl and blend with a whisk. Add creamed ingredients
to dry ingredients and mix with whisk and spoon. Place 1 cup batter each into 6 well-greased 1
pint wide-mouth canning jars. Wipe batter from rim.
Place jars on a baking sheet spaced apart. Bake at 325° degrees F for 55 to 60 minutes, or until
a toothpick inserted in center comes out clean. Wipe rims. Place hot sterilized seals and rings on
hot jars.
Keep in refrigerator for prolonged storage.

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