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
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.
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