Zucchini Bread Baked In A Jar Recipes

Steps:

• 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.

Steps:

• Heat oven to 350 degrees. Lightly grease 2 8-x4-inch loaf pans with softened butter and line with parchment paper.
• Melt butter in a small pot over medium heat. Cook, swirling occasionally, until the butter starts to brown and smell like hazelnuts, 5 to 7 minutes. Use a whisk to scrape up any browned bits on the bottom of the pot; set aside.
• Whisk together flour, cinnamon, salt, baking powder, baking soda and nutmeg in a large bowl.
• Whisk together eggs, light brown sugar, sugar and canola oil in a medium bowl until no lumps remain and eggs are well blended.
• Using your hands, squeeze out as much water as possible from the zucchini. Add zucchini and browned butter to the egg mixture, whisking to blend.
• Make a well in the center of the dry ingredients and add the wet ingredients. Use a spatula to slowly incorporate until no dry spots remain.
• Divide batter among prepared pans, smoothing the top. Sprinkle both with demerara sugar, if using, and place in oven. Bake, rotating once, until bread is golden brown on top, pulls away from the sides and springs back lightly when pressed at the top, 50 to 60 minutes.
• Let cool completely on a wire rack before removing from the loaf pan.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix mustard and Italian dressing together in a bowl. Place bread crumbs in a separate bowl. Dip zucchini slices in the mustard mixture; coat with bread crumbs. Arrange coated zucchini in a casserole dish.
• Bake in the preheated oven until soft, about 30 minutes.