Name: Instant Pot Zucchini Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1½ cups grated zucchini (excess moisture squeezed out); 2 large eggs; ½ cup granulated sugar; ¼ cup brown sugar; ½ cup vegetable oil or melted butter; 1 tsp vanilla extract; 1½ cups all-purpose flour; 1 tsp baking soda; ½ tsp baking powder; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; ½ tsp salt; ½ cup chopped walnuts or chocolate chips (optional)

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If you’ve ever dreamed of enjoying a slice of moist, tender zucchini bread but without the hassle of heating up your entire kitchen, then you are going to adore this Instant Pot Zucchini Bread Recipe. It combines all the beloved warm spices and subtle sweetness of classic zucchini bread with the convenience and speed of pressure cooking. The result is a wonderfully soft and flavorful loaf that’s perfect for breakfast, snack time, or even a comforting dessert. Whether you’re a seasoned baker or a kitchen newbie, this recipe feels like a warm hug from the inside, made effortlessly in your Instant Pot!

Ingredients You’ll Need

The image shows four steps of making a batter in a clear glass bowl on a white marbled surface. In the first step, the bowl is filled with dry ingredients including white flour, brown cinnamon, and white powders, with a white measuring cup holding 1 cup of green shredded zucchini positioned above. In the second step, a white electric mixer is blending the ingredients into a smooth light brown batter. The third step shows the addition of shredded zucchini on top of the batter, with a white spatula ready to mix it. In the last step, the batter mixed with zucchini is transferred into a white round baking pan with a thick, creamy, light brown mixture speckled with green zucchini pieces. Two whole zucchinis lie nearby and a striped cloth is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Gathering these simple, everyday ingredients is all you need to create a beautifully textured bread that balances sweetness, spice, and moisture perfectly. Each component plays a vital role—from the grated zucchini that keeps the loaf tender and juicy, to the warm spices that bring layers of cozy flavor.

Grated zucchini (1½ cups): Make sure to squeeze out the excess moisture to prevent soggy bread and keep the texture just right.
Large eggs (2): They bind everything together and add richness to the batter.
Granulated sugar (½ cup): Provides sweetness and helps with browning.
Brown sugar (¼ cup): Adds a subtle molasses flavor and extra moisture.
Vegetable oil or melted butter (½ cup): Ensures the bread stays moist and tender throughout.
Vanilla extract (1 tsp): Lends a lovely fragrant depth that complements the spices wonderfully.
All-purpose flour (1½ cups): The foundation of our bread, delivering structure and crumb.
Baking soda (1 tsp): Helps the bread rise nicely and keeps it light.
Baking powder (½ tsp): Works hand-in-hand with baking soda for the perfect lift.
Ground cinnamon (1 tsp): Brings that classic warm spice note we all love in zucchini bread.
Ground nutmeg (¼ tsp): Adds a subtle hint of earthy spice for complexity.
Salt (½ tsp): Enhances all the flavors and balances the sweetness.
Chopped walnuts or chocolate chips (½ cup, optional): Add a wonderful crunch or melty surprise depending on your mood.

How to Make Instant Pot Zucchini Bread Recipe

Step 1: Prepare Your Pan and Ingredients

Start by greasing a 7-inch round cake pan—one that fits inside your Instant Pot comfortably. Preparing the pan is essential to ensure your bread releases easily after cooking, so don’t skip this step. Meanwhile, have your grated zucchini ready and squeezed dry for that perfect batter consistency.

Step 2: Mix Wet Ingredients

In a mixing bowl, whisk together the eggs, granulated and brown sugars, vegetable oil (or melted butter), and vanilla extract until the mixture is smooth and slightly pale. This combines the sweet and rich elements that will make your zucchini bread moist and delectable.

Step 3: Incorporate the Zucchini

Gently fold the grated zucchini into your wet mixture. This fresh addition adds subtle vegetable goodness and natural moisture that keeps every bite tender without being heavy.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This blend of leavening agents and spices ensures your bread rises perfectly while filling your kitchen with a cozy aroma.

Step 5: Blend Wet and Dry Ingredients

Gradually add the dry ingredients to the wet zucchini mixture, stirring just until combined. Be careful not to overmix—this step is key to maintaining a light, tender crumb in your bread.

Step 6: Add Optional Mix-ins

If you’re feeling adventurous, fold in chopped walnuts for a satisfying crunch or chocolate chips for a melty treat throughout the bread. Both work beautifully to add texture and depth.

Step 7: Prepare for Pressure Cooking

Pour the batter into your greased cake pan and cover it loosely with foil to protect it from condensation during cooking. Add 1½ cups of water to the bottom of your Instant Pot and place the trivet inside. Carefully set your pan on the trivet, seal the lid, and set the Instant Pot to cook at high pressure for 55 minutes.

Step 8: Release Pressure and Cool

Once the cooking cycle finishes, let the pressure release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure. Remove the pan and allow your zucchini bread to cool completely before slicing. This cooling step helps the bread set up nicely, preventing it from crumbling when you cut it.

How to Serve Instant Pot Zucchini Bread Recipe

A round, thick zucchini bread cut into two large pieces showing a moist, slightly crumbly texture with visible bits of green zucchini and chopped walnuts inside. One piece is closer, with a small knife laying in front of it spreading soft, pale yellow butter. In the background, there is a glass jar filled with walnuts and a small white cup with more butter. The items are placed on a white marbled surface, and behind them, there is a blurred pot with bright red and green flowering plants. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This Instant Pot Zucchini Bread Recipe is delicious on its own, but you can elevate it with a light spread of cream cheese, a drizzle of honey, or a dusting of powdered sugar. Toasting slices lightly enhances the flavors and gives a slight crisp crust that’s irresistible.

Side Dishes

Pair your zucchini bread with a cup of hot coffee or tea for a perfect morning or afternoon treat. For a heartier snack, try it alongside a bowl of fresh fruit or a dollop of yogurt to balance sweetness and add freshness.

Creative Ways to Present

Slice the bread into thick slabs and serve with a smear of nut butter and sliced bananas for an uplifting breakfast. You can also cut into cubes to make tasty zucchini bread French toast or layer slices with whipped cream and berries to create a quick dessert trifle that wows guests!

Make Ahead and Storage

Storing Leftovers

Once cooled, store your zucchini bread wrapped tightly in plastic wrap or an airtight container at room temperature for up to 2 days to keep it soft. For extended freshness, refrigerate for up to 5 days while maintaining delicious moisture.

Freezing

This Instant Pot Zucchini Bread Recipe freezes beautifully. Wrap tightly in plastic wrap and then foil, or place slices in a freezer-safe bag. Freeze for up to 3 months and thaw at room temperature or in the refrigerator before enjoying.

Reheating

To bring back that fresh-from-the-pot warmth, gently reheat slices in a toaster oven or microwave. If you prefer a crunchier texture, pop the slice under a broiler for 2-3 minutes. Just watch closely so it doesn’t burn.

FAQs

Can I use regular zucchini or do I need baby zucchini?

Regular zucchini works perfectly for this recipe. Just remember to shred it finely and squeeze out as much moisture as possible to ensure your bread isn’t overly wet.

What if I don’t have a 7-inch cake pan? Can I use a different size?

A 7-inch pan is ideal to fit inside the Instant Pot, but if you only have a smaller pan, you can halve the recipe. For larger pans, alter cooking time accordingly and ensure the bread is cooked through by testing with a toothpick.

Can I make this recipe vegan or dairy-free?

Yes! Substitute eggs with flax eggs or applesauce, and use plant-based oil or vegan butter. The bread will still be moist and flavorful with these adjustments.

Is it necessary to cover the pan with foil during cooking?

Covering the pan loosely with foil helps prevent condensation from dripping onto the batter, which might otherwise make the top soggy. It’s a helpful step for the best texture.

How do I know when the bread is done?

After pressure cooking and cooling, insert a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs, your bread is perfectly cooked and ready to enjoy.

Final Thoughts

This Instant Pot Zucchini Bread Recipe is a game-changer for busy kitchens craving homemade baked goodness without the oven hassle. Its moist texture, cozy spices, and easy preparation make it an all-around winner that you’ll find yourself making again and again. Give it a try—you might just discover your next favorite quick bread treasure!