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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.

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)

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