Email to Linda Carnation      

Recipe Categories: carnation037's HOME PAGE-LinksInfo4VariousThings Appetizers BackOrSideOFtheBox Barbeque_Campfire_Grilled Beef Beverages_Drinks Breads_Biscuits_Rolls CAKES CANDY CanningandPickles CASSEROLES CastIron Chicken ConvectionOven COOKIES Copycat CreamCheese CrescentRoll Crockpot_SlowCooker Dehydrating DESSERTS Diabetic-Appetizers2Nuked Diabetic-Meats2VegetableZ Dips EasybakeOvenRecipes EggsOrBreakfast ElectricSkillet_FryPan ETHNIC EvaporatedMilkRecipes FISHandSEAFOOD FRUIT Gelatin GrillSandwichXpressAppliances HotDogs_Frankfurters IceCreams JAMSandJELLIES JarRecipes KidsinMind LambandVeal LargeGroups LowFat_OR_LowCarb MARINADES Meatballs MixedMeats Muffins PASTA PetsThings Pies_Pastries_Donuts Pizzas Pork PressureCooker Puddings RationRecipesFromThePast RecipesMadeWithCakeMix RHUBARB RICE RoasterOven Rotisserie SaladDressings Salads Sandwiches Sauces_Gravies SeasoningMixes SideDishes SNACKS SoupsAndStews Stuffings_Fillings Substitutes SundriedTomato ThoughtsPoems Tips_Crafts Tips_Food Tips_Other ToasterOven TOPPINGS_Spreads_Syrups_Frosti TurboCookerQuickCooker Turkey VEGETABLES WhoopiePies WildGame_OtherMeat

Steamed Zucchini Bread




Source of Recipe


link


Recipe Introduction


Boston brown bread has been a Yankee favorite since before Ben Franklin was born. This light, modern rendition benefits from delicious shreds of vitamin-rich zucchini and quick and easy pressure cooking. Instead of steaming for three hours like the original, this bread is cooked in just 35 minutes


Recipe Link: http://www.gopresto.com/recipes/pressurecooking/steamedzucchinibread.php

List of Ingredients




Steamed Zucchini Bread

1 egg
2 tablespoons vegetable oil
1/4 cup brown sugar
1 1/2 teaspoons cinnamon
1 cup shredded zucchini
1 (7 1/2- or 8 1/2-ounce) package corn muffin mix
1/4 cup seedless raisins
1/4 cup chopped walnuts
Beat egg with a fork; blend in oil, sugar, and cinnamon. Add zucchini and corn muffin mix to egg mixture; stir until just mixed. Stir raisins and walnuts into egg mixture. Grease a 4-cup mold or metal bowl, which fits loosely in a 4- or 6-quart Presto® pressure cooker. Spoon batter into mold. Cover bowl firmly with aluminum foil. Place pressure cooker rack or steamer basket and 3 cups of hot water in pressure cooker. Place mold on rack or in steamer basket. Close cover securely. Place pressure regulator on vent pipe. Cook for 35 minutes, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove cover and carefully lift out mold. Cool 15 minutes and turn out of mold. Serve warm.
Makes 1 loaf (or 12 slices)

Recipe