Zucchini Bread baked in a Jar

3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp ground cloves
2 cups granulated sugar
3 large

eggs
1 cup oil (use only fresh oil)
2 cups zucchini, grated
1/4 tsp nutmeg
1 tsp vanilla
1/2 cup pecans, chopped

Preheat oven to 325-degrees
Sift together the flour, salt, baking powder, baking soda, cinnamon and cloves; set aside. Beat eggs until foamy. Add sugar, oil, zucchini and vanilla. Mix well with beater. Add flour mixture to zucchini mixture. Add nuts.

For the pint jars, bake for about 35 minutes, moving the jars around in the oven so they'll bake evenly. Start checking the cakes at 25 minutes.
For 1-1/2 pint jars, bake for about 1 hour and 15 minutes, and start checking them at 1 hour.

Seal jars with hot lids. Let jars cool at room temp, covered with a towel.
submitted by Miss Misa