• 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

In a medium bowl, 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 basket) in Presto® 6- or 8-quart Pressure Cooker. Cover mold securely with aluminum foil. Make an aluminum foil lifter.** Place 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. 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.

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Steamed Zucchini Bread
Presto Tip:

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

**Pressure Cooking Tip: To aid in placing and removing bowls or pans in a pressure cooker, try this easy tip for making a “lifter”. Pull out a piece of aluminum foil that will fit all the way around the bowl plus about 8 inches more. It should be long enough to fit under the bottom of the bowl and provide handles on each side for lifting. Fold the foil lengthwise until it is about 3 inches wide. Position under bowl and gently fold down handles. The “lifter” will enable you to lower the filled bowl into the pressure cooker and to easily remove it after cooking.