Canning Zucchini Bread

Canning Zucchini Bread

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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Sarah Smith
Author: Sarah Smith

I'm so glad you stopped by! I'm Sarah- wife, and a stay-at-home/homeschooling, mom of 9. Here I'm going to be sharing about motherhood, faith, all things food, and so much more. I hope this website is an encouragement to you. Grab a hot coffee (while I drink mine cold) and enjoy!

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23 thoughts on “Canning Zucchini Bread”

  • I’m so excited to try this! One question, if I am using dehydrated zucchini, do I add any extra liquid when mixing or do you rehydrate it before adding to the batter?

    Looking forward to all the good stuff you will be sharing on this site!!

    • I pulled out a few jars today that I made a few months ago. One I made with dehydrated zucchini and the other with fresh zucchini. My kids liked the dehydrated zucchini the best. They are my judges, I don’t eat breads much. I did taste both and they both had wonderful flavor. There was a slight difference in the density of the one with dried zucchini. Other than that, they were both hits. So you can toss it in dry, and it’s a bit dense, or rehydrate it for a few minutes. Either way you are go it will be great! Hope this helps!

  • Hello; thanks for sharing, I’m excited to try it! Perhaps I missed but …. can you tell me how many jars this recipe fills? That’s one of the most difficult things for me when canning, figuring out how many jars to prep! LOL

  • I have done zucchini bread several times in the oven! I wish I could find wide mouth qts! May not be such a thing. Do you process your jars after they come out of the oven?

    • If you can’t find wide mouth jars, you can always reuse salsa jars or any glass jar with a wide mouth. They work great as well. The lids do need to have the rubber on the inside. Once they come out of the oven I work fast and get the hot lids on them. Be sure to clean the rims or they won’t seal.

  • Have you ever had to worry about any condensation forming inside the jar or under the lid? In one group on FB, someone said they cool their loaf baked in the jar down and test the lids first until no condensation forms, and “(t)hen you put the oven to 90°C (about 200℉) and you set the jars in a baking form with high sides with some water in it and put them back in the oven sealed up. Bake at 90°C for 30 minutes in the pan of water. A hotter temp will melt the rings.” While I’m sure that either way would work, just makes me wonder how each way, whether water-bathing jars in the oven after cooling vs. immediately applying lids and cooling until sealed affects the moisture of the bread once opened for eating, and ultimately the shelf life. Thanks! I’m looking forward to giving this a try as we start to get overwhelmed with more zucchini than we can eat!

    • Hi Nancy, I have never had any issue with condensation forming in the jars or any jars molding. It sounds like the way you mentioned would work as well. I have only done it this way.

    • Back in the 70’s the Kerr Canning Books actually had recipes for canning bread. Now documentation from the USDA can not be found, so they don’t approve of this method. Same with summer squash, milk and so on. I state in all my recipes to use at your own discretion.

  • I add blueberries or strawberries to my zucchini bread. Wonder if you could add dehydrated fruit too? Love the idea of dehydrating zucchini. I will definitely try this next year.

    • Sandi, that sounds delicious! I am sure you could add dehydrated fruits. I am going to try this as well. I have dehydrated fruits and zucchini on hand. Thank you for sharing.

  • I have seen others post recipes, but they refrigerated theirs. Is this one shelf stable? My hubby has the fridge filled with maple syrup, kefir and pine flowers. : O

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