For me this is an absolute treat. I very much love this yummy type of sweet. I have eaten this a lot since childhood. I remember when I was in one of my group homes when I was a kid that there was a stove in one of the basements. On one side there were Lake and Stream cottage and their living room had a door leading to one basement and on the other side of Lutherbrook Children’s Center in Addison, Illinois at that time. Field and Seagers cottage was at the other end of this place and insite this door was another basment.
There was one other going to the incenerator and to the laundry room right by the dining room and these basements were not even connected. The basement for Field and Seagers cottages had a working stove with an oven down there. One lady who was really nice who worked there showed me how to make zucchini bread when I was a child and a resident of this place.
I was in there because of my dad’s horrible decisions. Fast forward to present day I am going to tell you this is not the first time I made this yummy zucchini bread nor is it going to be the last. Lutherbrook is gone sadly and I have several childhood friends I had met there and we talk about this place from time to time.
This recipe has 2 methods of making this awesome treat. First preheat the oven to 375F or 190C. The same temp is for instant pot duo crisp which I made these in. I have a flat good old fasioned knuckle shredder. I bought it at a dollar store a long time ago and it still works great. I like it like this because it does not take up a lot of room like the box graters.
For the younger generations since you are wet behind the ears. we mean the grater that is why we call it a knucle shredder because it will scrape your knuckles if you are not careful. I used this to grate 2 zucchinis after I trimmed off the tops and bottoms after I washed them.
Add 2 cups of all purpose unbleached flour and everything else on top of the grated zucchini such as, 1 small piece of cinnamon stick ground in mortar and pestle, grated nutmeg, 1 drop each of vanilla essence, (almond essence which is purely optional) 1 handful of nido, 1 egg,1 pinch of pink salt, 2 pinches of baking powder, 1/4 up of either sugar free sweetener, agave nectar, coconut sugar or turbinado sugar, 1 pinch of either eno or xantan gum, 1/2 cup of water a little at a time while stirring until you make a nice batter.
Add 1tbs of oil of either coconut, almond, olive, canola, avocado, corn, canola, grapeseed, peanut, sunflower or safflower and stir the batter to mix the oil in and spray the baking pans that will fit in the instant pot duo crisp if you have any or spray and place in a regular oven for 20 to 25 minutes or until done. If using the instant pot duo crisp which mine is an 8 quart.
For those that have other models of instant pot then just buy the air fryer lid. These are for 4 quart instant pot models. These are pre selected so the guess work is pretty much done for you. I set min the same temp as a regular oven tempreture on the bake mode. Add 1/2 cup of water to the instant pot lining then insert the fryer basket that came with either the instant pot air fryer lid or the instant pot duo crisp itself. I bought some acceseries from amazon for my instant pot duo crisp.
I filled up the baking pans half way to the top with the batter and then insert the fryer basket I placed the two loaf pans at the bottom of the fryer basket then and i placed the round roasting plate on top of this and the small round cake pan on top and placed the air fryer lid and pressed bake. It is preset so when time was up I checked the zucchini bread on top and it was done. The ones at the bottom needed to be done a little bit more so I removed this disk that my round cake pan and placed my air fryer lid and repeated the process again until all of my zucchini breads are done.
The verdict is it is simply delicious and I hope you enjoy.
