Prep 15 mins
Cook 1 hr
Speaking of gardens and canning who doesn't have zucchini or a friend that has it. That is something EVERYONE around here grows. You'll need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars.
- Preheat oven to 325°.
- 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.
- Pour one cup of batter into prepared jars.
- Do not use more than one cup or batter will overflow and jar will not seal.
- Place jars evenly spaced on a cookie sheet.
- Place in a pre-heated 325° oven for 55- 60 minutes, or until a toothpick inserted in center comes out clean.
- Remove jars from oven one at a time keeping remaining jars in oven.
- Working quickly, wipe rim, place lid and ring on jar and secure.
- Jars will seal quickly.
- Repeat with remaining jars.
- When ready to serve, bread will slide out.
- A properly sealed quick bread will stay fresh for one year.
First off, let me start by saying that the taste of this bread was great. It tastes like the zucchini bread that my mom always made for Christmas gifts. The reason for my 4 star rating was that after I took the jars out of the oven and sealed them up, the bread kind of separated and flopped inside. I checked them when I pulled the first one out and nothing came out on the wooden skewer. They looked great when I first took them out but then the weird flop thing happened. The recipe didn't mention it so I'm not sure if I was supposed to squeeze the juice out of the grated zucchini or what went wrong. Other than that, it was pretty darn tasty!
this is a great recipe but I would add that the jars need to have straight sides for the bread to slip out- thanks for posting.