Ingredients

• 1 cup raisins
• 1 cup hot water
• 1 tablespoon shortening for greasing
• 1.5 cups white sugar
• 1 cup shortening
• 3 large eggs
• 2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon salt
• 0.25 teaspoons baking powder
• 2 cups finely shredded zucchini
• 1 cup chopped walnuts , Optional
• 2 teaspoons vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Soak raisins in hot water in a bowl until plump, about 10 minutes. Drain.
3. 3 Meanwhile, inspect four (pint-sized) jars for cracks and rings for rust, discarding any defective ones. Wash jars and new, unused lids and rings in warm soapy water, then dry and grease with 1 tablespoon shortening.
4. 4 Beat sugar, 1 cup shortening, and eggs in a large bowl with an electric mixer until creamy; beat in raisins. Beat in flour, cinnamon, baking soda, salt, and baking powder until blended; fold in zucchini, walnuts, and vanilla.
5. 5 Pour batter into the prepared jars, filling each ⅔ full. Place jars on a rimmed baking sheet.
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Turn off oven with jars inside. Remove one jar at a time using oven mitts. Trim off any excess cake from top. Wipe rims and screw on lids.
7. 7 Place jars several inches apart on a cloth-covered or wood surface; cool completely until sealed, about 2 hours. Store in the refrigerator.

Nutrition per serving