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4.58 from 52 votes

Instant Pot Zucchini Bread

A dense, not-too-sweet tea bread packed with summer's fresh zucchini.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 8
Calories: 256kcal


  • cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • teaspoons ground cinnamon
  • 1 egg plus 1 egg white
  • ½ cup vegetable oil
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • cup grated zucchini 1 large or 2 small zucchini
  • ½ chopped walnuts optional


  • 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!


Calories: 256kcal | Carbohydrates: 31g | Protein: 1g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 20mg | Sodium: 222mg | Potassium: 61mg | Sugar: 25g | Vitamin A: 45IU | Vitamin C: 1.4mg | Calcium: 14mg | Iron: 0.5mg
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