Prairie Fox Survival

Zucchini Bread

This is a quick treat that everyone enjoys.



Warning before canning bread please read the disclaimer below

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3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Grease and flour 8 sterilized wide mouth pint jars. (I use Bakers Joy)
Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined.
Fill canning jars 1/2 full place in oven
Bake for 30 to 40 minutes, or until tester inserted in the center comes out clean.
Remove jars one at a time, wipe rim and seal with hot lids and rings.


The FDA does NOT recommend canning bread. Bread is baked in a mason jar, removed from oven and immediately sealed. Quick breads contain a high amount of moisture and low acidity levels which can cause the growth of a bacteria called Clostridium botulinum, which is commonly known as botulism.
NO known cases of botulism have been connected to home canned breads. It is suggested you keep your canned bread in the refrigerator

In making this recipe you do so at YOUR OWN RISK

Please read the following links and decide for yourself. Many people have successfully canned their favorite bread and cake recipes for years and are still here to share their recipes with you.



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