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! Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry 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! Like the convenience of baking in the Instant Pot? Here are some of my other favorite recipes:
Vegan Banana Bread Summer Berry Cake Apple Cake
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Recipe
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