Pillowy soft, perfectly spiced, super moist, nutty zucchini bread is a favorite breakfast, snack, and dessert in our family!
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!
Variations
- Add a teaspoon of lemon zest & 1 teaspoon of all-spice for a spicy kick
- Replace 1 cup of sugar with 1 cup of brown sugar
- Toss in 2 tablespoons of raisins or chocolate chips
Instructions
Grease and flour 7-inch cake pan. 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. Add zucchini and nuts (photos 1 - 4).
Mix well until all ingredients are mixed. Do not over-mix. Pour batter into the prepared cake pan (photos 5 - 6).
Place 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 (photos 7 - 10).
Close Instant pot lid with pressure valve set to sealing. Pressure Cook for 60 minutes 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 the pan, and Enjoy!
You can make it in the 9-in-1 or the 7-in-1 Instant Pot. The recipe timings are for a 6-QT instant pot!
Like the convenience of baking in the Instant Pot? Here are some of my other favorite recipes:
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Instant Pot Zucchini Bread
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 vegetable oil
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1½ cup grated zucchini 1 large or 2 small zucchini
- ½ chopped walnuts optional
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
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Update Notes: This recipe was originally posted in Aug 2017, but was updated in Jun 2019 with a step by step instructions, new photos and tips.
Ramya says
Can we substitute all purpose flour with any other flour?
Archana says
I have tried half all purpose flour and half whole wheat flour and it turns out yummy! Hope this helps.
Suzie says
I used what I had sooooo, I used a mix of gluten free and coconut flours, applesauce instead of eggs, coconut oil instead of veggie oil, less coconut sugar instead of a cup of white sugar and pumpkin spice instead of cinnamon
Archana says
Hi Susie, Thank you for the update. It is good to know additional substitute ingredients.
Kurian says
Valuable site. I am sure to follow this closely for ideas and recipe
Archana says
Thank you so much for your kind words!
Lisa Hekking says
I am new to the Instant Pot craze and wondering why the paper towel over the cake pan then cover with tin foil?
Archana says
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.
Bhavani says
I have a 8 qt IP how long should I bake the cake for ? Pls let me know . Thanks .
Archana says
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
Bhavani says
Sure I will Archana thanks , have you also posted the recipe for Banana bread ?
Archana says
H Bhavani, I have not yet posted Banana Bread recipe. It is in my list to do, so keep following 🙂
Kel says
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!
Archana says
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.
Kel says
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 🙂
Kel says
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! 😀
Archana says
Awesome! I am glad it worked with GF flour. Thank you for your feedback.
Archana says
Can't wait to hear how you like it!
Evelin says
Hi! I’m confused about using a cake pan in the Insta pot? I have the small one (3qt). What happens if I just use the regular pot ?
Archana says
Depending on the thickness of the pot you are using you may need to add extra cook time. I have used pyrex glass bowls in the past. Remember you need a cup of water in the main stainless steel insert. Then place your cake pan on top of the trivet that came with your instant Pot. Let me know if you have any other questions.
Rachel says
Are the nutrition facts for 1 piece or the whole loaf?
Archana says
Whole loaf is about 8 servings and the nutrition fact is per serving.
April says
Do you squeeze the water out of the zucchini?
Archana says
I do not squeeze out the out. But make sure you add the grated zucchini soon enough so it does not get too watery.
Karin says
This sounds delicious! I’m wondering about the coverings of the pan. Won’t the batter stick to them?
Archana says
It does not rise that much to reach the top covering.
Becky says
Help! What happened ? Mine was so heavy and dense. I’ve made wonderful banana bread and orange cranberry bread in my IP, but this is not appetizing at all. I measured everything very carefully and tried to not overmix. I’m perplexed.
Archana says
Hi Becky, I am sorry that the bread turned out heavy and dense. I have tried this many times, it is dense like banana bread but not heavy. May be try squeezing out some of the water from the zucchini before adding it to the batter?
Vicky says
Is the cook time different if using a 6 cup bundt pan? I made your banana bread (in the bundt pan) and it turned out wonderfully well. One of my few true IP baking successes. Not that I have lots of zucchini want to try your zucchini bread too!
Also, if I choose to use flax seed in place of eggs/egg white, how would I substitute flax seed for the egg white portion. Thanks for any help!
Archana says
Yes 6 cup pan should work! Usually for 1 egg you substitute 1 tablespoon of flax meal mixed in 3 tablespoon water
Lisa says
Great recipe and a big hit with the family. I used the egg bite silicone molds and cooked 25 min npr 10. Delicious and great for small portioned snack
Archana says
That’s a great idea to use egg bites! Thank you for sharing with us
Jackie says
I used patty pan squash instead of zucchini! Just cause I had them. They are a little harder to grate because of the shape. Anyway, I also reduced sugar to 1/2 cup, oil to 1/4 cup, and only added one egg (no additional whites). Then I also added 1/2 c apple sauce.
Like another commenter, I made it using the egg bites mold. High pressure 26 mins and natural release.
There was a lot of leftover batter - and I cooked it in the waffle maker for 4 mins each side. Waffle version was delicious and waffle shaped! But less moist, though still appetizing.
Archana says
Hi Jackie! Thank you for your detailed feedback! I love your idea of making it in the waffle maker
marg says
Hi, Natural release is when you just leave it in the pot? how long on natural release?
Archana says
Yes just leave in the pot until the pin drops. Usually takes about 10 to 15 mins.
Preeti says
Hi Archana.. I want to try this cake without egg .. what can I substitute instead of eggs ??
Archana says
You can try flax eggs. I am going to try tonight and will update with results 🙂
Stacy says
I got hold of zucchini to try this out specifically. I will be using my 3qt IP so do I need to add extra cooking time. I have a 6.1 inch baking pan, not 7 inch so also wondering if I need to adjust recipe and add a smaller quantity to the pan?
Looking forward to trying this recipe soon.
Archana says
Hi Stacy, Same cook time usually will work in 3 QT Instant Pot. But, I would increase the pressure cook time by 5 mins since your pan is less wide. As long as the pan is not more than 3/4th full you should be fine with the quantities in this recipe. Good luck and let me know how it goes.
Stacy says
Thanks for the tips! I made it and it came out great!! I was very pleased. Just felt it was low on sweet which I liked but my family would have liked some more sweetness. I used light brown sugar maybe that was the cause. Overall loved it and would try it again. It’s a keeper. Thanks again for the step by step instructions and pictures.
Archana says
Thank you! I am so glad you enjoyed it and yes you can always add more sugar 🙂 I will love a 5 star rating from you on the recipe card.
Teresa says
Is it possible to use a couple small loaf pans with this recipe? How much would that change the time?
Archana says
Yes you can cook in a loaf pan. Have not tried but I think 40 mins will be good to cook in small loaf pans
Jewely says
Can I cook this in the ninja foodie? I dont have a stone to put the cake pan on tho
Archana says
yes! Same recipe will work for ninja foodie. I think it does come with a trivet?
Lorrie says
First time making a bread/cake in my IP. This recipe is the best. My husband likes chocolate chips in this, so I put white chips in this time. Yummy. I did half white and half brown sugar-really good. The only thing I would add in the directions is to make a lifter out of tin foil to get the pan out easier. This is a keeper recipe. ❤️❤️
Barbara Anne says
I made this zucchini bread today and it’s delicious! But part of the bread looks more ‘dense’, almost like it’s not quite done... but I know it is done. It’s okay for my husband and I, but if I were to give it to a friend, it would be better to not have that partial dense area. Has anyone else had this happen? What can I do differently?
Archana says
Did you mix the dry and the wet ingredients separately? Shouldn't have partial dense area.
James says
I followed the recipe 95% and it turned out great! (I put in more than just a half of a chopped walnut presuming that it meant 1/2 cup since "walnuts" was plural.) Thanks
Trina says
Loved this recipe! Thank you! Made it gluten-free (rice and tapioca flours, potato starch, and guar gum) and used coconut sugar. I have a 3qt mini, so used 1/2 the batter in a small (5" x 2" round) dish and repeated, using the same timings as in the directions for the larger pots.
It came out great!
Looking forward to trying more of your recipes