Zucchini Bread – Instant Pot

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Zucchini Bread – A dense, not-too-sweet tea bread packed with summer’s fresh squash!

I love zucchini and we make zucchini bread frequently in summer. This year I have barely used my oven for baking as most of the cakes come out so moist in the Instant Pot. Have made this zucchini bread a few times already but made it again this week to share the recipe and Instant Pot timings with you!

Here is my basic zucchini bread recipe but feel free to fancy it up with some of these options:

  • Add a teaspoon of lemon zest and 1 teaspoon of all-spice for a kick
  • Replace 1 cup of sugar with 1 cup of brown sugar
  • Toss in 2 tablespoons of raisins or chocolate chips

You can make it in the 9-in-1 or the 7-in-1 Instant Pot. Recipe timings are for a 6-QT instant pot!

zucchini bread

 

5 from 2 votes
zucchini bread
Zucchini Bread - Instant Pot
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
A dense, not-too-sweet tea bread packed with summer's fresh zucchini.
Course: Breakfast, Dessert
Cuisine: American
Servings: 8
Author: Archana Mundhe
Ingredients
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1-1/2 teaspoons ground cinnamon
  • 1 egg plus 1 egg white
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1-1/2 cup grated zucchini 1 large or 2 small zucchini
  • 1/2 chopped walnuts optional
Instructions
  1. Grease and flour 7 inch cake pan. (I have 7” fat daddio’s aluminum pan with removable bottom)
  2. Add 1 cup of water to the Instant Pot.
  3. Sift flour, salt, baking powder, baking soda, and cinnamon together.

  4. In a large bowl, beat eggs, oil, vanilla, and sugar.
  5. Add sifted ingredients to the creamed mixture, and beat well.
  6. Stir in zucchini and nuts until well combined. Pour batter into prepared cake pan.
  7. Put a paper towel over the cake pan. Cover the pan with aluminum foil.
  8. Place the cake pan on the trivet. Carefully place the trivet in the Instant Pot
  9. Close Instant pot lid with pressure valve set to sealing.
  10. Cook on Manual(Hi) for 60 mins followed by Natural Pressure Release.
  11. 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.
  12. Remove bread from pan, and Enjoy!

 

18 thoughts on “Zucchini Bread – Instant Pot

  1. I am new to the Instant Pot craze and wondering why the paper towel over the cake pan then cover with tin foil?

    1. Hi Lisa! Welcome to cooking in Instant Pot! I put a paper towel on cake pan so it absorbs any moisture from the pressure/steam in IP. Happy cooking and let us know if you have any questions along the way.

    1. Hi Erin! So Glad your children enjoyed this healthy(ish) bread! It is a FAV in our house and I am so happy to use up all the zucchini that just melts in it. And I love you bundt cake pan. Where did you buy it and what size is it?

    1. Hi Bhavani! I am pretty sure same timings will work. With 8-qt basically the time to come to pressure could be longer but the actual cook time is the same. Let me know how it comes out for you

  2. Hi there ! Hope you get this so I can get an answer! Lol, can i bake this in a cast iron and bake in a conventional oven? If so, what temp and for how long? Tried the jalapeño corn bread and it was amazing! Thank you! 🙏🏽

    1. Hi Kel! Yes it will work great start with 45 mins at 325 degrees. IT may take upto an hour! I have made this in oven in a regular cake pan but I bet it will be delish in cast iron. Can;t wait to hear how you make out.

      1. Thank you so much for your response! I will am going to make it today and see how it turns out! 325? Perfect! Better start now if it’ll take an hour! Haha 🙂 I’ll post how it turned out 🙂

        1. I made the zucchini bread! It was so delicious! My partner and I already ate all of it haha! I made some moderations… I use an all purpose gluten free flour (as I am GF) and it was great! I also used coconut sugar instead of cane (I would most likely scale back on sugar personally maybe like 1/4 cup and use 3/4 cup instead) I used raisins and lemon zest as suggested. No nuts :/ I used olive oil and some butter instead of the oil suggested. I used a pinch of clove and a 1/2 tsp nutmeg in addition to the cinnamon. I made it in my cast iron and it came out perfectly moist and soo delicious! I will most definitely be making again! Thank you again for your time and your amazing recipes! I appreciate you! 😀

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