Directions
- Preheat the oven to 325°F (165°C).
Soak the raisins in hot water until plump, about 10 minutes, then drain. - Prepare the jars:
Inspect four pint-sized jars for cracks or rusted rings; discard any damaged ones.
Wash jars, new lids, and rings in warm soapy water, rinse, dry, and grease lightly with 1 tablespoon shortening. - Make the batter:
In a large bowl, beat together sugar, 1 cup shortening, and eggs until creamy.
Add the raisins and mix well.
Stir in flour, cinnamon, baking soda, salt, and baking powder until combined.
Fold in the zucchini, walnuts (if using), and vanilla extract. - Fill and bake:
Pour the batter into the prepared jars, filling each about two-thirds full.
Place the jars on a rimmed baking sheet and bake for about 1 hour, or until a toothpick inserted into the center comes out clean. - Seal and cool:
Turn off the oven but leave the jars inside for a few minutes.
Using oven mitts, remove one jar at a time.
Trim any excess cake from the top, wipe the rims, and screw on the lids securely.
Place the jars several inches apart on a cloth-covered or wooden surface.
Let them cool completely until sealed — about 2 hours. - Store:
Once sealed, store the jars in the refrigerator.
Tips
- This baking method works for most quick breads, as long as they don’t contain dairy (like milk, butter, yogurt, or cheese).
Nutrition Facts (per serving)
- Calories: 1393
- Fat: 79g
- Carbohydrates: 164g
- Protein: 18g
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