Capture the essence of summer with this delightful zucchini bread baked directly in jars! Perfect for gifting or preserving the season's bounty, this recipe yields moist, flavorful bread with a charming presentation. Enjoy the convenience and irresistible taste of homemade goodness, ready whenever you crave a slice.

Follow The Directions

01

Step

Preheat oven to 325°F (165°C). (5 minutes)

02

Step

Soak raisins in hot water until plump, about 10 minutes. Drain well. (10 minutes)

03

Step

Inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. (5 minutes)

04

Step

Wash jars and new, unused lids and rings in warm soapy water, then dry and grease with 1 tablespoon shortening. (10 minutes)

05

Step

In a large bowl, cream together sugar, shortening, and eggs until light and fluffy using an electric mixer. Beat in drained raisins. (5 minutes)

06

Step

In a separate bowl, whisk together flour, cinnamon, baking soda, salt, and baking powder. (2 minutes)

07

Step

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. (3 minutes)

08

Step

Gently fold in the shredded zucchini, walnuts, and vanilla extract until evenly distributed. (5 minutes)

09

Step

Divide batter evenly among the prepared jars, filling each about 2/3 full. (5 minutes)

10

Step

Arrange jars on a rimmed baking sheet to catch any potential spills. (2 minutes)

11

Step

Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 1 hour. (60 minutes)

12

Step

Turn the oven off but leave the jars inside to slowly cool for another hour to help ensure sealing. (60 minutes)

13

Step

Remove jars from the oven using oven mitts. Carefully wipe the rims clean. Place lids on jars and screw on the rings until fingertip tight. (5 minutes)

14

Step

Place jars several inches apart on a cloth-covered surface and let cool completely, undisturbed, for at least 8 hours to ensure proper sealing. You should hear a 'pop' as the jars seal. (480 minutes)

15

Step

Check seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. If it flexes, refrigerate that jar and use it within a week. (5 minutes)

16

Step

Store sealed jars in a cool, dark place, such as a pantry, for up to 3 months. Refrigerate after opening.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 4 Ratings)

Total Reviews: (5)

Yazmin Gerhold
Jul 1, 2025
This is a fantastic recipe! The bread is so delicious, and baking it in jars makes it feel extra special. Thank you for sharing!
Jillian Okuneva
Jun 24, 2025
This recipe is amazing! The zucchini bread turned out so moist and flavorful. Baking in jars is such a clever idea for gifting.
Verla Vandervort
Jun 17, 2025
The zucchini bread in a jar is a game-changer! It's perfect for portion control, and the presentation is beautiful. I'll definitely be making this again.
Odell Sawayn
Jun 16, 2025
I love how easy this recipe is to follow. My kids enjoyed helping me make it, and they were thrilled to see the bread baked in jars.
Emory Gutmann
Jun 12, 2025
I had some trouble with the jars not sealing properly. Any tips on what I might be doing wrong?

Zucchini Bread in a Jar