Zucchini Bread in Rice Cooker

Moist and delicious zucchini bread made easily in your rice cooker

Prep: 20 min Total: 1 hr. 20 min.

Ingredients

1 ½ cups flour

¾ cup white sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup grated zucchini

⅓ cup butter, softened

¼ cup milk

1 egg

½ tsp vanilla extract

1 cup walnuts (or any other add in)

cooking oil

optional: powdered sugar

Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.

(Put the bananas in a large freezer bag and mash with hands until there are no more lumps. Cut a hole in the corner of the bag and squeeze the mashed bananas into your mixing bowl.) Add the butter, milk, egg, and vanilla extract and mix until the batter is smooth. Fold in walnuts and put bowl aside.

Using a paper towel to spread, coat the inner pot of your Rice Cooker with cooking oil to prevent the bread from sticking. Pour the batter into the pot, select the Cake function and set for 60 minutes. If your rice cooker doesn’t have a Cake function, simply select White Rice or Cook. Using this method may require multiple cycles for the bread to cook thoroughly.

Once your rice cooker switches to its Keep Warm setting, check to see if the cooking is complete. Invert the banana bread onto a plate, top with a sprinkling of powdered sugar if desired, and enjoy while warm.