Best 2 Zucchini Bread In A Jar Recipes

Zucchini bread is a classic quick bread that is moist, flavorful, and easy to make. It is a great way to use up summer zucchini and can be enjoyed for breakfast, lunch, or dessert. This article provides recipes for three different variations of zucchini bread in a jar: classic zucchini bread, chocolate chip zucchini bread, and lemon zucchini bread. All three recipes are easy to follow and can be made in under an hour. Each recipe uses simple ingredients that are likely already in your pantry, and the bread can be baked in a regular loaf pan or in individual jars. The result is a delicious and portable snack or gift that is perfect for any occasion.

Let's cook with our recipes!

ZUCCHINI BREAD BAKED IN A JAR

Zucchini Bread Baked in a Jar image

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.

Provided by TROUBLE4U2

Categories Quick Breads

Time 1h15m

Yield 6 Zucchini Breads, 6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups sugar
1 cup oil
3 eggs
2/3 cup water
1 teaspoon vanilla
3 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
1/2 teaspoon allspice
3 cups grated zucchini
1 cup chopped nuts

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.

Nutrition Facts : Calories 1015.2, Fat 51.4, SaturatedFat 7.2, Cholesterol 105.8, Sodium 660.5, Carbohydrate 128.1, Fiber 5.5, Sugar 69.2, Protein 14.9

CLASSIC ZUCCHINI BREAD

Classic Zucchini Bread image

A quintessential quick bread, zucchini bread blurs the line between breakfast and cake, making it acceptable for both. This version is on the sweeter side, the vegetal flavors mellowed by brown sugar, cinnamon and a bit of browned butter. While not always necessary, squeezing excess water from the zucchini will prevent the batter from being too wet while keeping the end result moist. Since this recipe makes two loaves (if you're going to grate all that zucchini, might as well make it count), know that one will freeze excellently for at least a month. The recipe can also be halved with great success.

Provided by Alison Roman

Categories quick breads

Time 1h15m

Yield 2 loaves

Number Of Ingredients 13

Ingredients

½ cup/113 grams unsalted butter, plus more for greasing the pan
3 ½ cups/447 grams all-purpose flour
2 teaspoons cinnamon
2 teaspoons kosher salt
1 ¼ teaspoons baking powder
1 ¼ teaspoons baking soda
½ teaspoon freshly grated nutmeg (or ¼ teaspoon ground nutmeg)
4 large eggs
¾ cup/165 grams light brown sugar
¾ cup/151 grams sugar
¾ cup/180 milliliters canola oil
1 ½ pounds zucchini, unpeeled and grated on a box grater (about 3 medium zucchini)
4 tablespoons demerara or turbinado sugar (optional)

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.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 11 grams, Carbohydrate 38 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams

Tips:

Use fresh zucchini. Fresh zucchini has a higher water content than older zucchini, which will make your bread more moist.
Grate the zucchini finely. This will help it to distribute evenly throughout the batter and prevent it from clumping.
Don't overmix the batter. Overmixing can make the bread tough.
Bake the bread at a moderate temperature. This will help it to rise evenly and prevent it from burning.
Let the bread cool completely before slicing it. This will help it to hold its shape and prevent it from crumbling.

Conclusion:

Zucchini bread is a delicious and versatile quick bread that can be enjoyed for breakfast, lunch, or dessert. It's also a great way to use up extra zucchini from your garden. With its moist texture, sweet flavor, and nutty aroma, zucchini bread is a treat that everyone will love. So next time you're looking for a tasty and easy-to-make bread, give zucchini bread a try!