Instant Pot Zucchini Bread Recipe

A moist and delicious zucchini bread made entirely in the Instant Pot using the water bath method. Perfect for small kitchens or busy cooks, this quick bread features warm spices and tender texture, ready in 60 minutes.

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Course: Instant pot

Cuisine: American

Prep Time: 15

Cook Time: 35

Total Time: 1

Servings: servings

Calories: 180kcal

Author: Eva Stoner

Ingredients

2 cups all-purpose flour
1 3/4 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup vegetable oil (or unsalted butter)
2 large eggs, room temperature
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup grated zucchini (about 1.5 cups after squeezing out liquid)
1/2 cup raisins or chopped walnuts (optional)
1/2 cup unsweetened applesauce

Instructions

Grease a 7-cup loaf pan and set aside
In a large bowl, mix dry ingredients: flour, baking powder, baking soda, and salt
In another bowl, cream together granulated sugar, oil, eggs, cinnamon, nutmeg, and applesauce
Combine wet and dry ingredients, fold in grated zucchini
Transfer batter to prepared loaf pan and tap to remove air bubbles
Place trivet in Instant Pot and add 1.5 cups hot water
Carefully insert loaf pan into Instant Pot and seal the lid
Set to High Pressure for 35 minutes
Allow natural release for 15 minutes, then release remaining pressure
Remove pan, cool completely before slicing into 12 portions

Notes

Adjust spices to taste; add pineapple juice for extra moisture
Use a toothpick inserted in the center to check doneness
Store in airtight container at room temperature for 5 days

Nutrition