Zucchini Bread

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Steamed Zucchini-Walnut Corn Bread Pressure Cooker Recipe – Category: Pressure-Cooker

Steamed Zucchini-Walnut Corn Bread Pressure Cooker Recipe


Makes 3 small loaves – Cooker: 5- to 8-quart – Time: 20 minutes at HIGH pressure

  • 1 (8.5-ounce) package corn muffin mix (such as Jiffy)
  • ½ cup chopped walnuts
  • ¼ cup firmly packed light brown sugar
  • 1¼ teaspoons ground cinnamon
  • 1 cup tightly packed shredded zucchini
  • 1 large egg
  • ¼ cup plain Greek yogurt
  • 2 tablespoons light olive oil
  • 3 to 4 cups boiling water


  1. Generously coat the inside of 3 (15-ounce) Eden bean cans, or a lidded 4-cup pudding mold, with nonstick cooking spray
  2. In a large bowl, combine the corn muffin mix, walnuts, brown sugar, and cinnamon
  3. Stir and make a well in the center
  4. Add the zucchini, egg, yogurt, and oil
  5. Scrape the sides with a large rubber spatula
  6. Stir well until the dry ingredients are evenly moistened
  7. The batter will be thick
  8. Divide the batter between the prepared cans or mold, filling each no more than two-thirds full
  9. Cover each can tightly with a sheet of aluminum foil and secure at the top with a thick rubber band so that no condensation forms inside as the breads cook
  10. If using a mold, put the lid on
  11. Place a steamer rack or basket in a 5- to 8-quart pressure cooker
  12. Place the mold or the cans on the rack so they are as far away as they can be from one another without touching the side of the cooker
  13. Do not place the mold or cans directly on the bottom of the pot; they must be on a rack
  14. Add boiling water so it comes 2 inches up the sides of the molds
  15. Close and lock the lid
  16. Set the burner heat to high
  17. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  18. Set a timer to cook for 20 minutes
  19. If you use the 4-cup mold, steam for 35 minutes
  20. Remove the pot from the heat
  21. Open the cooker with the Natural Release method; let stand for 10 minutes
  22. Quick Release any remaining pressure
  23. Be careful of the steam as you remove the lid
  24. Remove one can with metal tongs or a folded dish towel to a cooling rack
  25. Let stand to cool about 15 minutes and remove the foil
  26. Run a knife around the edge and turn upside down onto the rack
  27. The loaf will slide out
  28. A cake tester inserted into the center should come out clean
  29. If not, return it to the mold, re-cover with foil, and replace in the pot
  30. Relock the cooker, bring back up to HIGH pressure, and cook for 5 minutes
  31. Repeat the Natural Release
  32. Remove the cans to a rack
  33. Let stand to cool about 15 minutes and remove the foil as soon as it is comfortable to touch the can
  34. Run a knife around the edge and turn upside down onto the rack
  35. Give a gentle shake
  36. The warm loaves will slide out
  37. If they do not come out, cut out the bottom of the can and push it out
  38. Serve warm, sliced into rounds, or cool to room temperature to serve later reheated, slathered with butter
  39. Use a serrated knife to cut; try to cut without pressing down
  40. Once cooled to room temperature, store in plastic storage bags in the refrigerator up to 4 days or the freezer up to 3 months
  41. Steamed Pumpkin-Walnut Bread: For the zucchini, substitute ½ cup canned pumpkin puree and add ½ tablespoon thawed orange juice concentrate

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