This year my one and only zucchini plant in our backyard garden gave us several nice-sized zucchinis. Last week I baked a batch of homemade Zucchini Pineapple Bread in glass mason jars. I love baking in the jars which gives you nice single-serve or 2-people serving sizes. Also a nice way to make your bread if you’re gifting them during the holiday season.
Here’s the recipe and how you can bake the bread using pint size wide mouth glass mason jars. You ONLY want to use wide mouth jars which makes it a lot easier to pour the batter in and to get your baked bread out!
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Prepare your wide mouth glass mason jars by washing them in warm, soapy water. Rinse with clean water and let them dry. Before you start mixing up the bread batter…lightly spray the inside of each jar with non-stick baking spray. I like using the spices from Selefina. They’re always high-quality and really affordable. Check out their website to learn more about Selefina and to do your shopping. I highly recommend Selefina for all of your spices!
Preheat the oven to 350 degrees F.
Zucchini Pineapple Bread Recipe Baked in Glass Mason Jars
3 medium eggs
1 cup vegetable oil
2 cups granulated sugar
1 1/2 tsp. vanilla extract
2 cups shredded, peeled zucchini
8 oz. can crushed pineapple, drained
3 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. Selefina ground cinnamon
1 tsp. Selefina ground nutmeg
1 tsp. salt
In a large mixing bowl beat together the medium eggs, vegetable oil, granulated sugar and vanilla extract. In another mixing bowl combine together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg and the salt. Pour those ingredients into the first bowl, stirring to combine everything together. Next, stir in the shredded zucchini and the crushed pineapple until combined. .
Pour the bread batter into the prepared glass mason jars filling them 70% of the way full. You need to allow space for the bread to expand during the baking process. Fill up a large roasting pan or baking dish with about 2″ of water. Place all of the jars into the roasting pan and then place the entire baking pan into your preheated oven. Bake for 30-40 minutes or until the center of the bread is done. It should bounce back and the tops of the loaves should be a light golden brown. Remove from the oven and let cool in the jars.
Once they’re cool place new or gently used lids onto the jars. This is NOT canning! These will not keep for months on a shelf. You can store them in your refrigerator or on the counter-top. You need to eat them up within 4-6 days…just like a normally baked batch of Zucchini Pineapple Bread.
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