Comments: You'll need 6 wide-mouth pint-size canning jars, metal rings and lids. Don't use any other jars. Sterilize jars, lids and rings according to manufacturer's directions. Grease inside, but not the rim of jars.
Preheat oven to 325 degrees.
| 2 | cups | sugar |
| 1 | cup | oil |
| 2/3 | cup | water |
| 1 | tsp. | vanilla |
| 3-1/4 | cups | flour |
| 1 | tsp. | baking powder |
| 1 | tsp. | baking soda |
| 1/2 | tsp. | salt |
| 1-1/2 | Tbsp. | cinnamon |
| 3 | cups | grated zucchini |
| 1 | cup | chopped nuts |
In large bowl cream sugar and oil with electric mixer.
Add eggs and mix well.
Add water and vanilla and mix well.
Place dry ingredients in a separate large bowl and blend with a whisk.
Add creamed ingredients to dry ingredients and mix with whisk and spoon.
Pour one cup of batter into prepared jars. Do not use more than one cup or batter will overflow and jar will not seal. Place jars evenly spaced on a cookie sheet. Place in a pre-heated 325 degree oven for 55 - 60 minutes, or until a toothpick inserted in center comes out clean. Remove jars from oven one at a time keeping remaining jars in oven. Working quickly, wipe rim, place lid and ring on jar and secure. Jars will seal quickly. Repeat with remaining jars. When ready to serve, bread will slide out. A properly sealed quick bread will stay fresh for one year.