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Zucchini Bread In a jar

A few years ago, I really started to learn to dehydrate and preserve my extra garden produce. This was a great way for me to be able to preserve so much of my garden without needing power to keep it. One of the things I dehydrated a lot of was shredded zucchini. As you may know when zucchini comes, it comes hot and heavy and even though the neighbors and chickens get lots, still it comes! One of our favorite muffins is zucchini muffins so I figured by dehydrating shredded zucchini I would be able to use throughout the winter for brownies and muffins. Since then, I have found out that the large zucchini are actually a good winter keeper. They last for months in a cool dry place. This means that I can have the actual fresh zucchini for winter dishes, even muffins and brownies.


The next leg of my journey ventured from dehydrating and into convenience jars, master mixes and meals in jars using my dehydrated produce when I could. I love convenience jars and dry meals in jars, just add a few ingredients and you have a wholesome recipe at your fingertips customized and made by hand with quality ingredients and not processed.


I decided today that I was going to try to make a convenience jar, Zucchini bread in a jar! This way I could use my dehydrated zucchini and even make it a true emergency convenience jar by customizing and interchanging ingredients that only needed water to make and bake.


This turned out so yummy and you would never know that all you need to do is dump, add water and bake. Basically, an instant bread, but made with no preservatives or fillers. Just clean, wholesome and quick for that day when you need a quick bread made from scratch. For this recipe I used eggs and zucchini that I dehydrated. The colored links are my affiliate links to show you what I use.


Zucchini Bread Recipe in a Jar

in a quart jar layer


1 cup sugar

1 3/4 cup flour

3/4 teaspoon Baking soda

1/8 teaspoon Baking Powder

3/4 teaspoon salt

1/2 teaspoon cinnamon

1 cup dehydrated shredded zucchini

top off jar with walnuts (optional)


To make: Dump jar, add (1) to (1 1/4 ) cup of water. Mix well and let sit for a few minutes to rehydrate while you grease the pan. If you need to add just a little more water to make it the right consistency add just a little at a time.


I did these in mini muffins and baked at 325 for 15 minutes you can also do in a loaf pan for 55 minutes or regular muffins for 20 minutes












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