• 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 raisins
  • 1/4 cup chopped walnuts
  • 4 cups hot water for pressure cooking

Coat a 1-quart mold or metal bowl that fits loosely in a Presto® 6- or 8-quart Pressure Cooker with no-stick cooking spray.

Beat egg, brown sugar, oil, and cinnamon in a medium bowl. Add zucchini and muffin mix. Stir just until moistened. Stir in raisins and walnuts. Pour into prepared mold or bowl. Cover top of 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. 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.

A “lifter” makes it easy! Cut a piece of aluminum foil that is long enough to fit under and around the mold and also provide “handles” on each side for lifting. Fold the foil lengthwise to about 3 inches wide. Center the mold on the foil and fold the handles on top of the mold while cooking. This lifter will enable you to lower the filled mold into the pressure cooker and easily remove it after cooking.