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Instant Pot Zucchini Bread
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Instant Pot Zucchini Bread

Looking for an easy way to bake with zucchini? This Instant Pot Zucchini Bread recipe makes a sweet and moist loaf without you ever needing to touch your oven.

Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
Servings: 10 servings
Calories: 280 kcal
Course: Bread
Cuisine: American

Ingredients

  • ½ cup butter softened, unsalted
  • ¼ cup light brown sugar packed
  • ¾ cup granulated sugar
  • 2 egg large
  • 2 teaspoon vanilla extract
  • ¼ cup sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ teaspoon cinnamon
  • 1 cup zucchini about one 4-inch sized zucchini, shredded

Instructions

    Cup of Yum
  1. In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat until combined.
  2. Add in eggs, one at a time, beating well after each addition. Beat in vanilla extract and sour cream.
  3. Add flour, baking powder, baking soda, salt, and cinnamon JUST until combined, do NOT over mix.
  4. Fold in shredded zucchini.
  5. Spray a 7x3-inch push pan with baking spray. Spoon batter into the pan, making sure the top is leveled. Cover completely with foil.
  6. Add 1 1/2 cups water to the bottom of the Instant Pot. Place push pan on trivet or sling and lower into the pot. Secure the lid on top and make sure the valve is set to SEALING.
  7. Select HIGH PRESSURE for a cook time of 55 minutes. After cook time ends, allow to naturally release pressure for 15 minutes.
  8. Do a quick release of pressure by moving the valve to VENTING. Open the lid away from your face and lift sling/trivet out of the pot.
  9. Allow bread to cool ten minutes IN the pan.
  10. Using a sturdy jar or mug, place push pan on top, pushing the plate up and lifting the bread out of the pan. Slice the bread onto a cake platter.
  11. Store in airtight container for up to 3 days, or freeze for up to 3 months.

Notes

  • Recipe tested in 6qt Instant Pot
  • Add up to 3/4 cup nuts, raisins, or mini chocolate chips for a tasty twist!
  • To make zucchini bread bites, fill silicone egg bite pan about 1/2 full. Cover with lid or foil. Place on trivet, lower into the pot. Select HIGH PRESSURE for 14 minutes. Quick release of pressure and cool 5 minutes in pans before inverting onto a cooling rack. Makes about 21 bites.

Nutrition Information

Calories 280kcal (14%) Carbohydrates 40g (13%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g (24%) Cholesterol 65mg (22%) Sodium 311mg (13%) Fiber 1g (4%) Sugar 20g (40%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 280

% Daily Value*

Calories 280kcal 14%
Carbohydrates 40g 13%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 4g 24%
Cholesterol 65mg 22%
Sodium 311mg 13%
Fiber 1g 4%
Sugar 20g 40%

* Percent Daily Values are based on a 2,000 calorie diet.