Instant Pot Zucchini Bread
User Reviews
4.6
Instant Pot Zucchini Bread
Description
This zucchini bread recipe begins with sifting together dry ingredients including flour, salt, baking powder, baking soda, and ground cinnamon. Wet ingredients—eggs, cooking oil, sugar, and vanilla extract—are beaten and then combined with the dry mix. Grated zucchini and optional chopped walnuts are folded in for moisture, texture, and mild vegetable sweetness.
The batter is poured into a greased and floured 7-inch cake pan covered with aluminum foil and a paper towel to prevent condensation. This pan is placed on the trivet inside the Instant Pot filled with water. The bread cooks under high pressure for an hour with natural release, steaming the bread gently.
The final zucchini bread is tender and moist, with a soft crumb and warm cinnamon notes. It cools in the pan before removal and can be served plain or with butter. The pressure cooking method offers a unique alternative to oven baking, especially useful if you want to avoid heating the kitchen or lack a conventional oven.
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- 1 egg plus 1 egg white
- ½ cup neutral cooking oil generic cooking oil
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1½ cup zucchini 1 large or 2 small zucchini, grated
- ½ walnuts optional, chopped
Instructions
- Grease and flour 7-inch cake pan. (I have a 7” fat daddio’s aluminum pan with removable bottom). Add 1 cup of water to the Instant Pot.
- Sift flour, salt, baking powder, baking soda, and cinnamon together. In a large bowl, beat eggs, oil, vanilla, and sugar. Add sifted ingredients to the creamed mixture and mix well. Stir in zucchini and nuts until well combined. Pour batter into prepared cake pan.
- Put a paper towel over the cake pan. Cover the pan with aluminum foil.
- Place the cake pan on the trivet. Carefully place the trivet in the Instant Pot. Close Instant pot lid with pressure valve set to sealing. Cook on Manual(Hi) for 60 mins followed by Natural Pressure Release.
- Open Instant Pot, Dab any water from the aluminum foil, and carefully remove the foil and paper towel from the cake pan. Allow the bread to cool for 10-15 minutes. Remove bread from pan, and Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 1g | 2% |
| Fat | 14g | 22% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 20mg | 7% |
| Sodium | 222mg | 9% |
| Potassium | 61mg | 1% |
| Sugar | 25g | 50% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 14mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
