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Zucchini Bread Jars

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PREP TIME
30 min
COOKING TIME
60 min
TOTAL TIME
210 min
SERVINGS
4 servings
Zucchini Bread Jars
Ingredients
  • 1 cup raisins
  • 1 cup hot water
  • 1 tablespoon shortening
  • 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
  • 2 teaspoons vanilla extract
Instructions
1
Preheat your oven to a moderate temperature of 325 degrees Fahrenheit (165 degrees Celsius).
2
Soak the raisins in boiling water until they become soft and plump, approximately 10 minutes. Drain the excess liquid.
3
Concurrently, inspect four pint-sized jars for any signs of damage or rust, discarding any defective ones. Clean the jars and lids thoroughly in warm soapy water, then dry them completely and apply a thin layer of shortening to prevent sticking.
4
Using an electric mixer, combine sugar, 1 cup of shortening, and eggs in a large bowl until the mixture becomes smooth. Incorporate the raisins into the mixture. Add flour, cinnamon, baking soda, salt, and baking powder; blend until well combined. Fold in zucchini, walnuts, and vanilla.
5
Fill each of the prepared jars with the batter, leaving about 1/3 of the jar empty. Arrange the jars on a baking sheet lined with parchment paper.
6
Bake the jars in the preheated oven until a toothpick inserted into the center comes out clean, taking approximately 1 hour. Turn off the oven but keep the jars inside. Remove one jar at a time using oven mitts to protect your hands from heat.
7
Trim off any excess cake from the top of each jar. Wipe the rims with a damp cloth and screw on the lids tightly.
8
Place the sealed jars several inches apart on a cloth-covered or wooden surface and allow them to cool completely, about 2 hours. Store the jars in the refrigerator once sealed.