Zucchini Bread In A Jar

****** ZUCCHINI BREAD ******

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 c granulated sugar
1 c margarine -- at room temperature
2 c zucchini -- grated
1 tsp vanilla
3 C unbleached flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsps cinnamon
1/4 tsp nutmeg
1/4 tsp cloves

Preheat oven at 325.

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. Bake 40 minutes.
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.