Name: Instant Pot Zucchini Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup shredded zucchini, excess moisture squeezed out; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1/3 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon salt

Jump to Recipe· 4.1 from 23 reviews

If you’ve been searching for a delightfully moist, tender quick bread that captures the essence of fresh zucchini without heating up your kitchen, you’ve just found it. This Instant Pot Zucchini Bread Recipe is a total game changer. It brings classic zucchini bread magic straight from your pressure cooker, giving you that perfect balance of sweet cinnamon spice and garden-fresh veggie goodness, all with minimal effort and zero oven time. Whether it’s a warm day or you just want to keep things hands-off, this recipe quickly becomes a beloved staple.

Ingredients You’ll Need

The image shows a step-by-step view of making a batter with four sections. In the first section, there is a clear glass bowl with dry ingredients like white flour, brown cinnamon powder, and white baking powder on top of a yellow batter layer, all set on a white marbled surface. Above the bowl, there is a white measuring cup filled with green shredded zucchini. The second section shows the batter mixed evenly into a smooth tan color inside the same glass bowl, with a white hand mixer inserted. In the third section, green shredded zucchini is added on top of the tan batter, with a white spatula resting inside the bowl and the beaters from the hand mixer beside it, all still on the white marbled surface. The fourth section shows a white round baking pan filled with the mixed batter that has bits of green zucchini throughout, placed next to two whole zucchinis and a grey-striped cloth, all on the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a vital role, keeping the bread perfectly moist, flavorful, and tender. The simplicity of these essentials makes baking a breeze while ensuring every slice bursts with a wonderful texture and taste.

1 cup shredded zucchini: The star of the show, adding moisture and a subtle veggie sweetness; just be sure to squeeze out excess water to avoid sogginess.
1/2 cup granulated sugar: Provides classic sweetness that balances well with the zucchini’s mild flavor.
1/4 cup brown sugar: Adds a rich, caramel-like depth and extra moisture.
1/3 cup vegetable oil: Keeps the bread tender and moist without overpowering flavors.
2 large eggs: Bind everything together while adding structure and richness.
1 teaspoon vanilla extract: Elevates the aroma and complements the cinnamon perfectly.
1 1/2 cups all-purpose flour: The backbone of your bread that holds it all together.
1 teaspoon baking soda: Helps the bread rise just right, giving it a tender crumb.
1/2 teaspoon baking powder: Works with baking soda to ensure a light, fluffy texture.
1/2 teaspoon cinnamon: Adds warmth and spice, a classic flavor pairing with zucchini.
1/4 teaspoon salt: Balances flavor and enhances the sweetness.

How to Make Instant Pot Zucchini Bread Recipe

Step 1: Prepare Your Pan and Ingredients

Start by greasing a 7-inch round baking pan that fits comfortably inside your Instant Pot. This will be the vessel that holds your delicious bread. Next, make sure your zucchini is shredded and squeezed of any excess moisture to prevent a soggy loaf.

Step 2: Whisk the Wet Ingredients

In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined. This mixture forms the sweet, rich base that keeps your zucchini bread moist and flavorful from the inside out.

Step 3: Add Zucchini

Fold the shredded zucchini into your wet ingredients with a gentle stir. This step infuses your batter with fresh, natural moisture and a hint of garden freshness that’s just perfect.

Step 4: Mix the Dry Ingredients

In a separate bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Mixing these dry ingredients evenly ensures your bread has a balanced rise and consistent spice throughout.

Step 5: Combine Wet and Dry Ingredients

Add the dry ingredient mixture to your wet bowl and stir just until the two come together smoothly. Be careful not to overmix; a gentle hand ensures a tender crumb and keeps the bread light and fluffy.

Step 6: Transfer Batter to Pan and Set Up Instant Pot

Pour the batter into your greased baking pan and spread it out evenly with a spatula. Then, add 1 cup of water to the bottom of the Instant Pot, place the trivet inside, and set your batter-filled pan on top. Cover the pan loosely with foil to prevent moisture from dripping onto the bread during cooking.

Step 7: Pressure Cook the Bread

Seal the Instant Pot lid and set it to cook on high pressure for 50 minutes. This gentle pressure cooking will bake your zucchini bread beautifully without requiring an oven, locking in moisture so each slice is tender and flavors are intensified.

Step 8: Release Pressure and Cool

Once cooking is complete, let the pressure release naturally for 10 minutes before carefully releasing any remaining pressure. Remove the baking pan and allow the bread to cool completely before slicing. This resting time helps the bread set perfectly and makes slicing easier.

How to Serve Instant Pot Zucchini Bread Recipe

Instant Pot Zucchini Bread Recipe - Recipe Image

Garnishes

A light dusting of powdered sugar or a thin spread of softened butter elevates each slice with a lovely, simple finish. For an extra treat, try cream cheese frosting or a drizzle of honey for that perfect blend of sweetness and tang.

Side Dishes

This zucchini bread pairs wonderfully with a hot cup of coffee or tea, making it an ideal breakfast or afternoon snack. Serve alongside fresh fruit or a dollop of Greek yogurt to round out the experience with varying textures and tastes.

Creative Ways to Present

Turn your Instant Pot Zucchini Bread into mini dessert slices topped with a smear of nut butter and a sprinkle of toasted nuts or chocolate chips. Slice into thick slabs, toast them lightly, and pile on a scoop of vanilla ice cream for a mouthwatering dessert twist.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover zucchini bread tightly in plastic wrap or place in an airtight container. You can keep it at room temperature for up to two days to enjoy the fresh-baked texture and flavor.

Freezing

If you want to save some for later, slice the bread first and freeze individual pieces in a zip-top bag. Wrapped well, your Instant Pot Zucchini Bread Recipe slices will stay delicious for up to three months without losing their tender moisture.

Reheating

To refresh frozen or refrigerated bread, you can microwave a slice for 20 to 30 seconds, or warm it in a toaster oven for a few minutes. This will revive that freshly baked feel and bring out the delightful aroma all over again.

FAQs

Can I use a different type of flour for this recipe?

All-purpose flour works best to achieve the right texture and rise, but you can experiment with whole wheat or gluten-free blends. Just note that the crumb and moisture may vary slightly.

Do I need to peel the zucchini before shredding?

Not at all! The skin adds a lovely speckled texture and extra nutrients, so feel free to leave it on when shredding your zucchini for this recipe.

Can I add nuts or chocolate chips to the batter?

Absolutely! Chopped walnuts, pecans, or chocolate chips make fantastic additions that add crunch and an extra layer of flavor to your Instant Pot zucchini bread.

Is it necessary to cover the pan with foil in the Instant Pot?

Yes, loosely covering the pan with foil helps prevent condensation from dripping onto the bread, keeping your loaf free from soggy spots during pressure cooking.

How do I know when the zucchini bread is fully cooked?

After the cooking and natural pressure release, the bread should feel firm and springy. You can also insert a toothpick into the center; it should come out clean or with a few moist crumbs attached.

Final Thoughts

This Instant Pot Zucchini Bread Recipe has quickly become one of my favorite cozy treats to whip up when I want something comforting without fussing over the oven. Its tender crumb, balanced sweetness, and that subtle garden freshness make every slice feel special. I truly hope you enjoy making and sharing this recipe as much as I do — happy baking!