Bottled Zucchini Bread - cooking recipe

Ingredients

3 eggs
2 c. sugar
1 c. oil
2 c. peeled, grated zucchini
1 tsp. baking soda
1/4 tsp. powder
1 tsp. salt
3 c. flour
1 tsp. vanilla
3 tsp. ground cinnamon
1/2 tsp. ground cloves
1 c. nuts
1 c. raisins

Preparation

Blend first 4 ingredients.
Stir in remaining ingredients. Use wide-mouthed, tapered jars. Sterilize and grease jars.
Fill slightly more than half with batter. Set jars on cookie sheet. Bake at 300\u00b0 for 35 to 40 minutes. Wipe rim very thoroughly with clean cloth.
Have lids hot and put on jars immediately.
Should seal within 1 or 2 minutes.
Makes 11 pints.
Stores well for 2 to 3 years.