Canned Zucchini Bread - cooking recipe

Ingredients

3 eggs
1 c. oil
2 c. sugar
2 c. grated zucchini
1 tsp. cinnamon
1 tsp. vanilla
3 c. flour
1 tsp. soda
1 tsp. salt
1 tsp. baking powder
1 c. nuts
1 c. raisins (optional)

Preparation

Beat eggs until
light\tand add oil, sugar, vanilla and zucchini; mix
well.
Add
sifted
dry ingredients;
mix well. Spray each jar
with
Pam.\tFill
jars just a little past half full with batter.
Bake
at
325\u00b0
for 1 hour.
Have lids hot. Take jars out one
at
a time.
Wipe the top real well and put caps on.
Go to
next
jar.
Do
not
worry if they are higher than jar, just
push
down with lid.
These will seal and last up to 5 years.
They are moist and no freezer burn taste.
You can do this with any kind of bread or cake.