Bread in Jars: Zucchini
Submitted by krazl8d
Zucchini bread baked right inside canning jars. Spiced with cinnamon, nutmeg, and cloves, then sealed hot for a self-preserving quick bread that doubles as a gift. Giftable shelf-stable baking at its best.
YIELD
16 servingsPREP
20 minCOOK
40 minREADY
60 minBread-in-a-jar is a classic DIY gift trick that’s more practical than it sounds. Quick bread batter gets divided into wide-mouth canning jars, baked until done, then sealed immediately with two-piece canning lids. The hot contents create a vacuum as they cool, giving these jars a legitimate shelf life you just don’t get from a foil-wrapped loaf.
The zucchini here is the workhorse. Grated into the batter, it melts into the bread as it bakes, leaving no green flecks, just an astonishingly tender crumb. Warm cinnamon, nutmeg, and cloves give it that signature autumn-spice profile, while whipped egg whites (instead of whole eggs) keep the texture lighter than most zucchini breads.
Only half-fill the jars. This batter rises aggressively, and a full jar will push right out the top and ruin the seal.
Kitchen Tips
- Grease the jars very generously. These breads stick to glass more aggressively than to metal pans.
- Use true wide-mouth canning jars. Narrow-mouth jars make removing the finished loaf nearly impossible.
- Keep jar rims spotlessly clean before sealing. Even a crumb will ruin the vacuum.
- Listen for the popping sound as jars cool. That’s confirmation of a good seal.
Variations
- Add a half cup of chopped walnuts or pecans for crunch.
- Stir in a cup of fresh or frozen blueberries for a fruit-and-vegetable version.
- Swap zucchini for grated carrot or apple for a different seasonal spin on the same method.
Ingredients
Directions
Preheat oven to 325℉ (160℃).
Place a baking sheet onto middle rack and remove top rack from oven.
Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature.
Generously prepare inside of jars with margarine.
To prepare batter, combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.
In another mixing bowl, combine egg whites, sugar, margarine, and zucchini.
Divide batter among 4 jars (should be slightly less than half full).
Carefully wipe rims clean, then place jars on baking sheet (or they’ll tip over) in the center of oven.
Bake 40 minutes.
Keep lids in hot water until they’re used.
When cakes are done, remove jars which are hot from oven one at a time.
If rims need cleaning, use moistened paper towel.
Carefully put lids and rings in place, then screw tops on tightly shut.
Place jars on a wire rack; they will seal as they cool.
Once jars are cool, decorate with round pieces of cloth.
Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it poofy on top), then a piece of cloth (about 3 inches larger than the lid) on top and screw the ring back on.
Decorate as desired.
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