zucchini and banana bread

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 medium ripe banana, mashed
• 1 cup zucchini, grated (excess moisture squeezed out)
• 1/4 cup chopped walnuts or pecans (optional)
• 1/4 cup chocolate chips (optional)

Equipment:

• 4-5 clean, wide-mouth, 8 oz (half-pint) glass canning jars with lids
• Parchment paper or oil for greasing

Instructions:

Step 1: Prepare the Jars

1. Preheat your oven to 325°F (160°C).
2. Grease the inside of the canning jars with oil or butter, or line the bottoms with small circles of parchment paper. Make sure they are clean and dry.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Step 3: Mix Wet Ingredients

1. In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
2. Add the egg and vanilla extract, and mix until combined.
3. Stir in the mashed banana and grated zucchini.

Step 4: Combine the Mixtures

1. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
2. If desired, fold in the chopped nuts and chocolate chips.

Step 5: Fill the Jars

1. Spoon the batter into the prepared canning jars, filling each jar about halfway (no more than 2/3 full, as the bread will rise while baking).

Step 6: Bake the Bread

1. Place the jars directly on a baking sheet (without the lids) and bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Seal the Jars (Optional)

1. If you plan to store the bread, carefully remove the jars from the oven and immediately screw the lids on while the jars are still hot. The heat will create a vacuum seal, allowing the bread to stay fresh for up to a week.
2. If serving immediately, let the jars cool completely before serving.

Step 8: Serve

1. To eat, you can either scoop the bread out with a spoon or tip the jar upside down and gently shake the bread loose.

Tips:

• Storage: Properly sealed, the bread will last up to a week in the jar at room temperature. If not sealing, store the jars in the fridge for up to 3-4 days.
• Moisture: Make sure to squeeze out excess moisture from the zucchini before adding it to the batter to avoid a soggy texture.

Cooking Time:

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes

Nutritional Information (per jar, yields 4-5 jars):

• Calories: ~280 kcal
• Protein: ~4g
• Fat: ~12g
• Carbohydrates: ~40g
• Fiber: ~2g

This Zucchini and Banana Bread in a Jar is a fun twist on traditional quick bread. It’s portable, makes for great gifts, and stays fresh for days when sealed properly!