Zucchini Bread in Jars

These are great. This was also given to me by a cashier at Walmart. I didn't use the larger jars but did use small jelly jars. Either way, follow the instructions. This makes a great fast treat for home or a great gift.
NEED:
4 wide mouth canning jars -- (1 1/2 pint )
4 new lids - don't use old ones
4 rings okay to use old ones
3 egg whites -- whipped
2 cups granulated sugar
1 cup margarine --or butter, at room temperature
2 cups zucchini -- grated
1 teaspoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves

Place a baking sheet onto middle rack and remove top rack from oven. Before starting batter, wash jars, lids, and rings in hot soapy water and let drain, dry, and cool to room temperature.

Generously prepare inside of jars with margarine.

To prepare batter, combine flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves.

In another mixing bowl, combine egg whites, sugar, margarine, and zucchini.

Divide batter among 4 jars (should be slightly less than half full). Carefully wipe rims clean, then place jars on baking sheet (or they'll tip over) in the center of oven.

Oven at 325 degrees. Bake 40 minutes. If using smaller jars check for doneness at 30 minutes. Insert toothpick, if it comes out clean bread is done.

Keep lids in hot water until they're used. When cakes are done, remove jars which are HOT from oven one at a time. If rims need cleaning, use moistened paper towel. Carefully put lids and rings in place, then screw tops on tightly shut.

Place jars on a wire rack; they will seal as they cool.

Once jars are cool, decorate with round pieces of cloth, if desired.
Unscrew the ring (the lid should be sealed by now) and place a few cotton balls on top of the lid (makes it puffy on top), then a piece of cloth (about 3" larger than the lid) on top and screw the ring back on. Decorate as desired (example pinking shears).

ENJOY!