Please consider a different homemade gift. The Ball Blue Book has several recipes for ice cream toppings and sweet sauces that would make a nice "Sundae" selection, for instance. Cakes in a jar are not recommended. Here's what the National Center for Home Food Preservation Preservation has to say: Can I can bread or cake in a jar? These products are not recommended for canning; choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low-acid and have the potential for supporting the growth of a bacteria like Clostridium botulinum if it is present inside the closed jar. One university's research showed a high potential for problems. You will see these products made commercially; however, additives, preservatives and processing controls not available for home recipes are used. Canning jar manufacturers also don't endorse baking in their canning jars. Carol Here is a link that might be useful: NCHFP Frequently Asked Canning Questions

I'm glad I found this article ....I just did the same thing. I said I better check the recipe again. I have a feeling I left something out... I don't know with everything on my mind.. I forgot and 10 minutes before it came out.. I said OMG. I forgot the cup of oil... Well I hate to throw it out ..it's dry.. it's rubbery. Microwave it for about 12 seconds and put a lot of butter . it's still not as good... but I'll at least eat some of it ..LOL ...my dog loves it... I texted my daughter I said I can't believe I did that ..what's wrong with me.... I knew something was probably missing and I had to recheck it and I still forgot.. I guess my memory is slipping a little ...not good ..😭 will not do that again!!!😂

I've also made zucchini brownies and I have a recipe for zucchini bread with pineapple that I like a lot. Amanda likes me to add coconut to that one. I use the big zucchini, don't peel, do remove the seeds. I squeeze out the liquid, but the big ones often aren't that juicy. I've also been known to grate zucchini and just freeze it in a ziplock bag to use later, although I have some in the garage that are at least four days old and they are still fine, not refrigerated. My favorite use for zucchini, though, is Sol's zucchini pancakes, they're savory instead of sweet and good with a lot of things: Zucchini Pancakes ================== Sol's recipe 2 cups grated zucchini 3 eggs, lightly beaten 3 tablespoons melted butter (more for greasing the pan) 3/4 cup AP flour 1-1/2 tablespoons water 1/3 cup grated parmesan cheese Black Pepper and Salt to taste * 1/2 teaspoon grated nutmeg Serve with: 6-1/2 ounces double cream brie Roasted tomatoes 2 tablespoons chopped chives Preheat a frying pan over medium heat. Combine all pancake ingredients in a bowl, except for the water. Mix until smooth, then add enough water to make a thin batter (you shouldn't need more than 1 to 1 1/2 tablespoons). Mix until just combined. For 6-inch pancakes, add about 1/3 cup of batter to greased pan and cook 1-2 minutes per side. Serve with double cream brie (or your favorite melting cheese), roasted tomatoes and chives. *Add all the black pepper you like, but use a light hand with the salt, as parmesan provides some saltiness. I normally add 1/8 teaspoon salt, and find it's plenty. Enjoy. Pineapple Zucchini Bread 1 cup packed brown sugar 1/2 cup butter or margarine, softened 1 cup shredded zucchini (1 small) 1 can (8 oz) crushed pineapple in juice, undrained, reserving 1 tablespoon liquid 2 eggs, slightly beaten 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon ground allspice 1/2 cup chopped walnuts or pecans Glaze: 1/2 cup powdered sugar reserved 1 tbls pineapple liquid 1 tsp corn syrup 1/4 tsp ground cinnamon Heat oven to 350°F. Grease and flour bottom only of 9x5-inch loaf pan. In large bowl with electric mixer, beat brown sugar and butter on medium speed until light and fluffy. With spoon, stir in zucchini, pineapple and eggs. Stir in flour, baking soda, 1 teaspoon cinnamon, the salt and allspice until well blended. Fold in walnuts. Spread evenly in pan. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool 30 minutes. In small bowl, mix all glaze ingredients until smooth; spoon over warm loaf. Cool completely, about 1 hour. Store in refrigerator. Zucchini Brownies from King Arthur Flour Brownies 8 ounces zucchini (about one 8" fresh zucchini, trimmed), cut into chunks. If you don't have a scale, 8 ounces is about 1 1/2 cups shredded zucchini, lightly tamped down. 3 tablespoons butter, melted 3 large eggs 1 teaspoon vanilla 3/4 cup sugar 2/3 cup unsweetened cocoa powder, Dutch processed preferred 1/2 teaspoon espresso powder, optional; for enhanced chocolate flavor 1/2 teaspoon baking powder heaping 1/4 teaspoon salt 1/2 cup all purpose or White Whole Wheat Flour 3/4 cup semisweet or bittersweet chocolate chips Frosting 3/4 cup semisweet or bittersweet chocolate chips 1/4 cup heavy cream or 3 tablespoons milk Directions Preheat your oven to 350°F. Lightly grease a 9" square pan. To make the brownies: Combine the zucchini, melted butter, eggs, and vanilla in the work bowl of a food processor, and process until smooth. Add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour; process briefly, just until well combined. Add the chips, and pulse several times, to break up the chips just a bit. Pour the batter into the prepared pan. Bake the brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it; you shouldn't see any sign of wet batter. Remove the brownies from the oven, and allow them to cool completely before frosting. To make the frosting: Combine the chocolate chips and milk or cream in a microwave-safe bowl or small saucepan. Heat until the milk is steaming, and the chips are soft. Remove from the heat, and stir until smooth. Spread the frosting atop the brownies. Place them in the refrigerator for an hour or so, to set; then store them at room temperature, covered, for several days. Yield: 16 brownies. Tips from our bakers If you don't have a food processor, use a blender to blend the zucchini, melted butter, eggs, and vanilla until smooth; then transfer the mixture to a mixing bowl before proceeding with the recipe There are lots of goodies to be made with zucchini, I'll have to try Martha's lemon version, I love lemon. Enjoy your zucchini. Annie

HI Martha - You had posted this recipe on another thread which I have printed off. I wondered about substituting maple syrup for the maple flavouring but the header for the recipe says not to do that. Today we had the September birthdays celebration at work and we had a chocolate cake as well as the carrot cake from Green Street Restaurant here in Pasadena, California. Green Street does not give out its recipes, so I don’t have the carrot cake recipe to post, but I do have a recipe for their zucchini bread which is by far the best quick bread you will ever eat. You must put the exact ingredients in, and don’t substitute maple syrup for maple flavoring. I don’t know that this is precisely the Green Street recipe, but it’s so close, I doubt you would be able to tell the difference. So here it is! But I would be interested in knowing if anyone has done that. I always have real maple syrup around but never maple flavouring. I will buy some though for this recipe.