Canned Zucchini Bread?

I canned a few of these up in July & they are still as delicious 6 months later!

Canned Zucchini Bread

• 3 c. flour
• 1 t. salt
• 1 t. baking powder
• 1 t. baking soda
• 2 t. cinnamon
• 1/4 t. cloves
• 2 c. sugar
• 3 large eggs
• 1 c. oil
• 2 c. zucchini, grated
• 1/4 t. nutmeg
• 1 t. vanilla
• 1/2 c. pecans, chopped (optional)

Mix all ingredients. Bake in 8 wide mouth jelly jars or 4 (1 1/2 pint) wide mouth jars. Sterilize & spray inside of jar with cooking spray. Fill jars half full; put in cake pan to bake. For small jars, bake only for 35 minutes. For 1 1/2 pint jars bake about 1 hour & 15 minutes. Turn jars while baking so they bake evenly. After they are baked, screw on lids tightly. Set on dish towel to cool.