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Instant Pot Zucchini Bread

Instant Pot Zucchini Bread

This moist and flavorful Instant Pot Zucchini Bread is a quick and easy bread recipe perfect for breakfast or snacks.
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
Calories: 120kcal

Ingredients
 

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.