Disclaimer: Breads and Cakes are not recommended safe to can by the USDA.
I don’t know about you, but I had to get creative when it came to zucchini and squash this year. This canned Zucchini Bread has been a huge hit.
This is the same steps I take when I’m Canning Banana Bread. Only difference is the recipe.
For all breads and cakes you want to be sure to use wide mouth jars. It is a must, or otherwise you will have the hardest time getting your bread out of the jars.
First thing I do is I take all my pint wide mouth jars (you can use quart also) and put them in the oven and set the oven for 200 degrees. It is so much easier to heat your jars, rings and lids in the oven.
Carefully remove the hot jars from the oven and spray the inside really well with Pam. Or any oil of your choice that does well with high heats. Now turn the heat up on the oven to 325 degrees.
Fill your jars half way with the zucchini batter. Wipe the rims with vinegar and place in the pre-heated oven for 40-60 minutes. The timing just depends on your oven and size of your jars, start checking your bread at 40 minutes.
Once they are finished you will remove ONE JAR AT A TIME. This step is so important- clean the rims again and place a HOT LID AND RING on the jar. I set my rings and lids in a small pan and put them in the oven to heat up. Set it on a towel and leave it undisturbed for 24 hours.
This is how I can my breads, I hope you enjoy this as much as our family does. It comes in so handy for breakfast. We add some fruit or a smoothie and breakfast is done!
- 3 C all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 TBSP ground cinnamon
- 3 eggs
- 1 C oil (I use EVOO)
- 2 1/4 C sugar
- 3 tsp vanilla
- 2 C grated zucchini ( or 1C if your using dehydrated zucchini)
In a big bowl mix together your eggs, oil, sugar, and vanilla together. In another bowl mix your flour, baking powder, baking soda, cinnamon, and salt together. Now take the dry ingredients and and mix well with the wet ingredients.
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