PRESSURE COOKER MINI ZUCCHINI CAKES

Prep time:  5 mins

Cook time:  10 mins

Total time:  15 mins

Serves: 6

 

INGREDIENTS

 

Cake:

2 cups grated zucchini

1½ cups all-purpose flour

¾ teaspoon baking powder

¾ teaspoon ground cinnamon

¼ teaspoon fresh grated nutmeg

¼ teaspoon ground cloves

¼ teaspoon salt

2 eggs, beaten

½ cup packed brown sugar

½ cup white sugar

½ cup olive oil

2 tablespoons freshly grated lemon zest

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

 

Yogurt Sauce:

250g lemon yogurt

½ cup powdered sugar

1 teaspoon vanilla extract

Pressure-Cooker-Zucchini-Muffins

INSTRUCTIONS

 

  1. Whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt until combined.
  2. Add eggs, brown sugar, white sugar, olive oil, lemon zest, lemon juice, and vanilla extract. Mix with dry ingredients until fully combined.
  3. Gently stir in grated zucchini.
  4. Pour 1 cup of water into the bottom of your DEFY pressure cooker then place cooking grate into bottom of cooker.
  5. Grease small ramekins and pour batter into each one, filling about halfway.
  6. Place ramekins in pressure cooker, on top of grate, and lock lid.
  7. Select the high-pressure function and set the timer for 10 minutes.
  8. When the 10 minutes is up, do a quick release and then carefully remove ramekins from the DEFY pressure cooker with an oven mitt.
  9. Let it cool slightly, then remove from the ramekin and place the cakes on a baking sheet.
  10. To make yogurt sauce, whisk together yogurt, powdered sugar, and vanilla extract.
  11. Serve it on top of the mini cakes.

 

The Kitschen Cat says this Olive Oil Zucchini Cake paired with a Zesty Yogurt Lemon Glaze is heaven on a plate. The cake is essentially being steamed in the DEFY pressure cooker, so it practically melts in your mouth because of the moisture it’s retained through the cooking process.

 

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