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
i love this idea ! however, there are an awful lot of ingredients to fit into a pint jar… lol could you please let me know how full to fill the jars with the batter.
i’m sure there is quite a bit of expansion, so i’m guessing fill approx 1/3 to 1/2 full ? I think I will also try this with carrot cake as well.
Wonderful for emergency food storage where “goodies” wouldn’t be quite as easy to make.
Thanks ! Carlene
This actually makes 4 jars, 1 c. of batter per jar, but please be forewarned that this is not an actual method of “Canning” and these jars must be refrigerated once they have cooled and eaten within 2 weeks.
Storing them at room temperature for any length of time is a breeding ground for BOTULISM.