Canned Zucchini Bread

Directions

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   Beat eggs until
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   light and add oil, sugar, vanilla and zucchini; mix
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   well.
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   Add
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   sifted
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   dry ingredients;
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   mix well. Spray each jar
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   with
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   Pam. Fill
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    jars just a little past half full with batter.
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    Bake
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    at
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    325°
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    for 1 hour.
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    Have lids hot. Take jars out one
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    at
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    a time.
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    Wipe the top real well and put caps on.
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    Go to
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    next
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    jar.
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    Do
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    not
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    worry if they are higher than jar, just
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    push
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    down with lid.
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    These will seal and last up to 5 years.
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    They are moist and no freezer burn taste.
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    You can do this with any kind of bread or cake.