Zucchini Bread

3 eggs
1 C oil
2 C brown sugar
3 tsp vanilla
3 C peeled, grated zucchini
4 C flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2 1/2 tsp cinnamon

Just like preheating an oven, fill your steaming pot 1/3 full with water and bring to boil. Then reduce heat to medium for steaming process.

1. In large bowl, mix eggs, sugar and oil.
2. Add zucchini and vanilla(if liquid extract) to wet mixture. (If you are forced to use vanilla powder... mix with dry ingredients.)
3. In separate bowl, whisk together dry ingredients to remove lumps and combine.
4. add dry ingredients to wet and fold in until combined.
5. pour into greased pans. (I used rectangular foil "lunchbox" pans that were about 15X20 cm.) Fill halfway up with batter.
6. Steam bread for 25-30 minutes or until top cracks.
7. Be sure to check water levels between loaves. I keep a kettle of boiling hot water ready so I don't have to bring the water back up to temp.

This recipe made three 15X20 cm tin loaves with 1 1/2 C batter in each. The bread freezes well, so pop the loaves you'd like to reserve for later use, into a ziplock bag and remove air. Will keep for up to 3 months. Remove and let come to room temperature before serving. :)

You could also experiment using shredded apples, carrots or pears in place of zucchini.

Enjoy!

Courtesy Kristen Ramirez