Pillowy soft, perfectly spiced, super moist, nutty zucchini bread is a favorite breakfast, snack, and dessert in our family!
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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. I have made this zucchini bread a few times but again this week to share the recipe and Instant Pot timings with you!
And if you love the convenience of Instant Pot to make bread, try my Banana Bread and Jalapeno cheddar cornbread recipes.
How to Make Instant Pot Zucchini Bread
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!
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
Like the convenience of baking in the Instant Pot? Here are some of my other favorite recipes:
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
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 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.
KB says
This is so good! Being that the high today where I live was 108 degrees, the last thing I wanted to do was use my oven and heat up the whole house. I had some zucchini I needed to use and my mom found this recipe, using the IP. It turned out perfect! This is going to be my go-to recipe now for zucchini bread. We both love it!
Archana says
I am so glad to read this! Its also a go-to recipe in my kitchen.
Cara L. says
I've made this recipe several times and our house loves it but now we're trying to eat a little bit less sugar and 25g per serving seems like a lot. Does anyone have any suggestions on how to cut down the sugar but have it still turn out edible? I'm considering going with 1/2 cup then sprinkling in dark chocolate chips for added sweetness. Thanks!
Archana says
You can def add less sugar to this recipe.
Marilyn Ghilardi says
I made this and the taste was very good but I felt like the texture was very dense. Is it supposed to be this way? I put the paper towel and the aluminum foil on to off the baking dish as shown but the paper towel under the foil was saturated and the top of the bread was also moist. The bread was very tasty but not like how it comes out of the oven. Just want to know if that is normal for the instant pot. Thanks
Archana Mundhe says
Hi Marilyn, Instant Pot zucchini bread does have a slightly denser texture compared to baked version.
Tami says
I’ve been using this recipe for the longest time. I’ve tried others but this one is by far the best and will be the one I continue to use from now on!
Archana Mundhe says
Thank you Tami! I am glad you like this easy Zucchini bread recipe.