Prep Time::30 mins
Cook Time:: 1 hr
Additional Time:: 2 hrs
Total Time:: 3 hrs 30 mins
Servings::4
Yield::4 pint jars
Ingredients
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1 cup raisins
1 cup hot water
1 tablespoon shortening for greasing
1 ½ cups white sugar
1 cup shortening
3 eggs
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon baking powder
2 cups finely shredded zucchini
1 cup chopped walnuts (Optional)
2 teaspoons vanilla extract
Directions
Preheat the oven to 325 degrees F (165 degrees C). Soak raisins in hot water until plump, about 10 minutes. Drain.
Meanwhile, inspect four pint-sized jars for cracks and rings for rust, discarding any defective ones. Wash jars and new, unused lids and rings in warm soapy water, then dry and grease with 1 tablespoon shortening.
Beat sugar, 1 cup shortening, and eggs in a large bowl with an electric mixer until creamy. Beat in raisins. Add flour, cinnamon, baking soda, salt, and baking powder; beat until blended. Fold in zucchini, walnuts, and vanilla.
Pour batter into the prepared jars, filling each one 2/3 full. Arrange jars on a rimmed baking sheet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Turn the oven off but keep the jars inside. Remove one jar at a time using oven mitts. Trim off any excess cake from the top. Wipe the rims and screw on the lids.
Place jars several inches apart on a cloth-covered or wood surface and let cool completely until sealed, about 2 hours. Store in the refrigerator.
Tips
You can use this technique for any bread as long as it does not contain dairy products (yogurt, cheese, milk, and butter).