Zucchini Bread Baked in a Jar
Turn your ordinary zucchini bread into a charming and portable treat with this unique recipe for Zucchini Bread Baked in a Jar. Combining the moist, spiced flavors of traditional zucchini bread with the convenience of individual mason jar servings, this recipe is perfect for gifting, meal prepping, or enjoying on the go. Packed with shredded zucchini, warm cinnamon, and a hint of nutmeg, each jar delivers a wholesome, nutty sweetness, with the option to include chopped walnuts or pecans for added crunch. Not only is this recipe simple to make with basic pantry ingredients, but the jars also serve as adorable, airtight containers that keep the bread fresh for days. Whether you're looking to impress at a brunch gathering or prepare charming homemade gifts, this zucchini bread jar recipe is as practical as it is delightful.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 Eggs
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 2 cups Shredded zucchini
- 0.5 cup Walnuts or pecans (optional, chopped)
- 4 jars 12-ounce wide-mouth mason jars
Instructions
Preheat your oven to 325°F (165°C). Place the mason jars on a baking sheet and lightly grease the insides with non-stick spray or butter.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In another large bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Mix until smooth and well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the shredded zucchini and chopped walnuts or pecans (if using).
Divide the batter evenly among the prepared mason jars, filling each jar about two-thirds full to allow room for the bread to rise.
Place the jars on the baking sheet and bake in the preheated oven for approximately 40-45 minutes or until a toothpick inserted into the center of the bread comes out clean.
Carefully remove the jars from the oven and let them cool on a wire rack for about 10 minutes. If you plan to store the zucchini bread in the jars, place the lids on tightly while the jars are still warm (it will seal the jars as they cool).
If eating immediately, allow the bread to cool completely before serving. Use a butter knife to gently loosen and slide the bread out of the jar if preferred.
Nutrition Facts
Calories |
3509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.6 g | 198% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2459 mg | 107% | |
| Total Carbohydrate | 503.4 g | 183% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 306.2 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 299 mg | 23% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1461 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
