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Steamed Zucchini Bread

  • 1 egg
  • 1/4 cup packed brown sugar
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup shredded zucchini, about 1 small
  • 1 (7 1/2- or 8-ounce) package oatmeal or corn muffin mix
  • 1/4 cup dark raisins
  • 1/4 cup chopped walnuts
  • 4 cups hot water

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 rack (or in basket) in a 6- or 8-quart Presto® pressure cooker. Cover mold securely with aluminum foil. Place cooking rack (or basket) and hot water in pressure cooker. Place mold on rack (or in basket). Close cover securely. Place pressure regulator on vent pipe. Cook 40 minutes at 15 pounds pressure. 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. Makes 1 loaf.

*For smaller loaves of bread, use two greased 14- to 16-ounce cans. Cook 30 minutes at 15 pounds pressure.

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