Instant Pot Zucchini Bread

Alright, folks. Gather ’round because today we’re diving into a slice of homemade comfort you can proudly share with your kitchen table. Meet my go-to recipe for Instant Pot Zucchini Bread. Yep, you read that right. It’s the magic concoction your life has been missing, and it’s so tender and flavorful you might just forget that there are green veggies tucked inside. Just imagine slicing into a piece of moist, spiced perfection without heating your whole kitchen thanks to the Instant Pot wizardry. Your taste buds are screaming? Me too.

So here’s the deal: this zucchini bread became a regular fixture in my world by accident. Picture this: chaos in my tiny kitchen, kids hollering for snacks, husband hunting for something sweet, and me, holding two sad zucchinis meant for a forgotten salad. Bam! Light bulb moment. After a few experimental batches, and a minor flour explosion incident, this bread turned into a family favorite. Saturday mornings aren’t the same without a slab of this stuff slathered in butter. My little rugrats? They’re eating veggies and don’t even know it. Victory dance.

Why You’ll Love This Instant Pot Zucchini Bread

– You only need an Instant Pot! No oven needed so you won’t be sweating bullets mid-July.
– It’s like sneaking veggies into dessert. Hello, nutritional loophole!
– The spices in this bread give it that cozy, hug-in-a-loaf feeling. Wrap yourself up in it.
– Julienne your worries aside because it’s forgiving! Nail it on the first go or the third.

How to Make It

Alright, imagine we’re having a coffee and I’ve got flour on my nose. Start by shredding some nice, fresh zucchinis. It’s the point where the kiddos usually start looking disgusted, but hang on. Mix your dry ingredients like you’re giving them a good talking-to. Add those wet ingredients but don’t overbeat it or you’ll anger the gluten gods. Pop it all in your trusty Instant Pot. Secure the lid and set the timer. In the meantime, wrangle yourself a snack; the aroma is about to drive you wild. Ding! Bread’s done! Let it cool if you can stand the wait, otherwise, wade right in.

Ingredient Notes

– Zucchini: Moisture’s best friend. Grate it like a pro wrestler, but watch your fingers.
– Flour: Just use regular ol’ all-purpose unless you’re feeling fancy.
– Sugar: Had a shortage once and did a half-sugar, half-honey cheat. Worked out okay.

**Recipe Steps**
1. Shred zucchinis into fine bits.
2. Mix dry ingredients in a bowl like a wild thing.
3. Stir in wet ingredients until just combined.
4. Pour mixture into an Instant Pot-safe vessel.
5. Secure Instant Pot lid, set pressure to high, and time to 55 minutes.
6. Release pressure carefully. Once cool enough, serve and demolish.

What to Serve It With

Tips & Mistakes

Storage Tips

Now, assuming by some miracle you have leftovers, pop them in a Tupperware or wrap them up snug in foil. Stick them in the fridge, and they’re good a few days. Cold slices for breakfast? An accidental genius move. And don’t shy away from microwaving it — warmth equals heaven.

Variations and Substitutions

Okay, so when the pantry’s looking bleak, feel free to live on the edge. Swap brown sugar for white or honey, toss in some walnuts if you’re feeling sassy, or leave out the nuts entirely. Don’t let a missing ingredient keep you from zucchini bliss!

Frequently Asked Questions

Instant Pot Zucchini Bread

This moist and flavorful Instant Pot Zucchini Bread is a quick and easy bread recipe perfect for breakfast or snacks.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 cups grated zucchini
• ▢ 1.5 cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup vegetable oil
• ▢ 2 large eggs beaten
• ▢ 1 teaspoon vanilla extract
• ▢ 1.5 teaspoons baking powder
• ▢ 0.5 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 1 teaspoon ground cinnamon

Instructions

Preparation Steps

• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
• In another bowl, combine the grated zucchini, sugar, oil, eggs, and vanilla extract until well mixed.
• Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
• Pour the batter into a greased Instant Pot-safe loaf pan.
• Add 1 cup of water to the Instant Pot, place the trivet inside, and set the loaf pan on the trivet.
• Close the lid and set the Instant Pot to Manual high pressure for 50 minutes.
• Once cooking is complete, allow the pressure to release naturally for 10 minutes before quick releasing any remaining pressure.
• Remove the bread from the Instant Pot, let it cool before slicing and serving.

Notes

Store leftover zucchini bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.