Steamed Zucchini Bread
Delicious steamed breads are a culinary ingredient of our American heritage. They were traditionally steamed for hours in large pots over a fire or cook stove. Today, the pressure cooker allows us to preserve our history with this easy, updated recipe for Steamed Zucchini Bread. The unique cooking environment of a pressure cooker provides the same results as the time-honored classic, but considerably faster. The results are amazing: moist, sweet, and absolutely scrumptious!
1 |
egg | |
1/4 |
cup packed brown sugar | |
2 |
tablespoons vegetable oil | |
1 1/2 |
teaspoons ground cinnamon | |
1 |
cup shredded zucchini | |
1 |
7 1/2- or 8-ounce package oatmeal or corn muffin mix | |
1/4 |
cup dark raisins | |
1/4 |
cup chopped walnuts | |
3 |
cups hot water for pressure cooking |
Beat egg, brown sugar, oil, and cinnamon. Add zucchini and muffin mix. Stir just until moistened. Stir in raisins and walnuts. Pour into greased 1-quart mold or metal bowl that fits loosely on cooking rack or in steamer basket in 6-quart pressure cooker. Cover mold securely with aluminum foil. Place cooking rack and hot water in pressure cooker. Place mold on rack. Close cover securely. Place pressure regulator on vent pipe. COOK 40 MINUTES AT 15 pounds pressure with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove bread and let cool in mold on wire rack 15 minutes. Remove bread from mold. Serve warm.
NOTE: For smaller loaves of bread, use two greased 1-pound cans. COOK 30 MINUTES at 15 pounds pressure.
Makes 1 loaf