Zucchini Bread in a Jar

2 cups sugar
1 cup oil
3 eggs
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.

Place 1 cup batter each into 6 well-greased 1-pint wide-mouth canning jars. Wipe batter from rim.

Place jars on a baking sheet. Bake at 325 degrees F for 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Wipe rims.

Place hot sterilized seals and rings on hot jars. Keep in refrigerator for prolonged storage.

WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.