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Instant Pot Zucchini Bread Recipe

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4.1 from 23 reviews

  • Author: Amelia
  • Total Time: 1 hour 15 minutes
  • Yield: 8 slices
  • Diet: Vegetarian

Description

Instant Pot Zucchini Bread is a moist, tender quick bread made easily in the pressure cooker. This recipe delivers classic zucchini bread flavor without the need to use an oven, making it perfect for warm days or when you want a hands-off baking option. Enjoy a deliciously soft and flavorful bread that’s simple to make with minimal cleanup.

Ingredients

Wet 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

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Prepare the baking pan: Grease a 7-inch round baking pan that fits inside your Instant Pot to prevent the bread from sticking.
  2. Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  3. Add zucchini: Stir in the shredded zucchini with the wet ingredients, ensuring it is evenly distributed.
  4. Combine dry ingredients: In a separate bowl, mix the all-purpose flour, baking soda, baking powder, cinnamon, and salt thoroughly.
  5. Mix wet and dry: Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the bread tender.
  6. Pour batter into pan: Transfer the batter into the prepared baking pan and smooth the surface evenly.
  7. Set up Instant Pot: Pour 1 cup of water into the Instant Pot and place the trivet inside.
  8. Seal and cook: Place the baking pan on the trivet and loosely cover it with foil to prevent condensation from dripping on the bread. Seal the Instant Pot lid and set it to cook on High Pressure for 50 minutes.
  9. Release pressure: When cooking is complete, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure manually.
  10. Cool and serve: Remove the bread from the Instant Pot and let it cool completely before slicing to ensure clean cuts and optimal texture.

Notes

  • Squeeze the shredded zucchini thoroughly to remove excess moisture, which helps prevent a soggy bread texture.
  • You can add chopped nuts like walnuts or chocolate chips to the batter if desired for added texture and flavor.
  • Store leftover zucchini bread wrapped tightly at room temperature for up to 2 days, or refrigerate for longer freshness.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://justsosweet.com/instant-pot-zucchini-bread-recipe/