Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 1 x egg
- 2 Tbsp. vegetable oil
- 1/4 c. brown sugar
- 1Â 1/2 tsp cinnamon
- 1 c. shredded zucchini
- 1 pkt corn muffin mix - (7 1/2 to 8 1/2 ounce)
- 1/4 c. seedless raisins
- 1/4 c. minced walnuts
Инструкции
- Beat egg with a fork; blend in oil, sugar, and cinnamon. Add in zucchini and corn muffin mix to egg mix; stir till just mixed. Stir raisins and walnuts into egg mix.
- Grease a 4-c. mold or possibly metal bowl, that fits loosely in a 4- or possibly 6-qt pressure cooker. Spoon batter into mold. Cover bowl firmly with aluminum foil. Place pressure cooker rack or possibly steamer basket and 3 c. of warm water in pressure cooker. Place mold on rack or possibly in steamer basket.
- Close cover securely. Place pressure regulator on vent pipe. Cook for 35 min, at 15 pounds pressure, with pressure regulator rocking slowly. Let pressure drop of its own accord. Remove cover and carefully lift out mold. Cold 15 min and turn out of mold. Serve hot.
- This recipe yields 1 loaf (or possibly 12 slices).
- Comments: 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 hrs like the original, this bread is cooked in just 35 min.
- Yield: 1 loaf (12 slices)
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 302g | |
| Calories 750 | |
| Calories from Fat 355 | 47% |
| Total Fat 40.61g | 51% |
| Saturated Fat 4.28g | 17% |
| Trans Fat 0.7g | |
| Cholesterol 186mg | 62% |
| Sodium 94mg | 4% |
| Potassium 825mg | 24% |
| Total Carbs 95.84g | 26% |
| Dietary Fiber 5.8g | 19% |
| Sugars 80.58g | 54% |
| Protein 10.45g | 17% |
