Description
Instant Pot Zucchini Bread is a moist and tender quick bread made effortlessly in a pressure cooker. Perfectly spiced and lightly sweetened, this hands-off recipe lets you enjoy homemade zucchini bread without using the oven, making it ideal for those seeking a convenient yet delicious treat.
Ingredients
Main 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)
Instructions
- Prepare the Pan: Grease a 7-inch round cake pan that fits inside the Instant Pot to prevent sticking during cooking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil (or melted butter), and vanilla extract until the mixture is smooth and combined.
- Add Zucchini: Stir the grated zucchini into the wet ingredient mixture, ensuring it is evenly distributed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
- Form the Batter: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing and maintain bread tenderness.
- Add Optional Mix-ins: Fold in chopped walnuts or chocolate chips if desired, distributing them evenly throughout the batter.
- Pour Batter into Pan: Transfer the batter into the prepared cake pan, smoothing the top, then loosely cover the pan with aluminum foil to protect it from condensation.
- Set Up Instant Pot: Pour 1½ cups of water into the Instant Pot and place the trivet inside to elevate the pan above the water level.
- Cook the Bread: Place the cake pan onto the trivet inside the Instant Pot. Seal the lid securely and set the cooker to High Pressure for 55 minutes.
- Release Pressure and Cool: Once cooking is complete, allow a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure before opening. Carefully remove the bread and let it cool completely before slicing.
Notes
- The bread will be very moist—make sure to cool it completely before slicing to achieve clean cuts.
- For a crispier top, you can place the cooled bread under a broiler for 2–3 minutes after cooking.
- Use finely shredded zucchini for the best texture and even moisture distribution.
- Store the bread covered at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread / Dessert
- Method: Instant Pot
- Cuisine: American
