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Enjoy this recipe from Best Instant Pot® Cookbook.
Submitted by: Corinne Gross from Tigard, OR
3 c. all-purpose flour
2 t. cinnamon
1-1⁄2 t. ground ginger
1⁄4 t. baking powder
1 t. baking soda
2⁄3 c. crystallized ginger, finely diced
3 eggs
1 c. canola oil
1-3⁄4 c. sugar
2 t. vanilla extract
1 c. carrots, peeled and grated
1 c. zucchini, yellow or pattypan squash, grated
In a bowl, sift together flour, spices, baking powder and baking soda. Stir in crystallized ginger; set aside. In a separate large bowl, with an electric mixer on medium speed, beat eggs until light and foamy, about 2 minutes. Add oil, sugar and vanilla; beat until sugar dissolves. Add carrots and squash; mix gently until combined. Add flour mixture to egg mixture; stir gently. Coat two, 81⁄2"x41⁄2" loaf pans with non-stick vegetable spray. Spoon batter into pans. Bake at 325 degrees for about one hour, until firm and a toothpick tests clean. Cool loaves in pans on a wire rack for 15 minutes. Remove from pans; cool completely on rack. Serves 16. | |
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In a bowl, sift together flour, spices, baking powder and baking soda. Stir in crystallized ginger; set aside. In a separate large bowl, with an electric mixer on medium speed, beat eggs until light and foamy, about 2 minutes. Add oil, sugar and vanilla; beat until sugar dissolves. Add carrots and squash; mix gently until combined. Add flour mixture to egg mixture; stir gently. Coat two, 81⁄2"x41⁄2" loaf pans with non-stick vegetable spray. Spoon batter into pans. Bake at 325 degrees for about one hour, until firm and a toothpick tests clean. Cool loaves in pans on a wire rack for 15 minutes. Remove from pans; cool completely on rack. Serves 16. |
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