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Instant Pot Zucchini Bread


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Instant Pot Zucchini Bread is the best zucchini bread I’ve ever tried. This bread is soft, and full of sweet cinnamon and zucchini flavor.

This sweet bread recipe is easy to make and works great for breakfast or even snack. Are you swimming in zucchini from the garden, this recipe is the perfect way to use some up.

A zoomed in image of a slice of Zucchini bread with on a serving plate with a glass of milk in background

Zucchini Bread

Did you know that zucchini is full of many vitamins? However, zucchini is particularly high in vitamin A, which is great for your eye health and immune support.

Why I Love This Recipe

This Instant Pot zucchini bread is soft and flavorful, plus since you are using the Instant Pot you can set it and forget it.

  • Easy to make
  • Perfect for picky eaters (especially if you disguise it as a cake!)
  • Fills the house with a delicious aroma

This recipe is similar to my family favorite Banana Bread Muffins recipe.

A zoomed in image of a slice of Zucchini bread with on a serving plate with a glass of milk and instant pot in the background

Ingredients

For this easy recipe you only need basic kitchen staples and zucchini, you most likely won’t even have to go to the store to whip up this delicious bread.

  • eggs
  • vegetable oil
  • white sugar
  • vanilla extract
  • all-purpose flour
  • salt
  • baking soda
  • baking powder
  • ground cinnamon
  • grated zucchini
  • chopped walnuts

Substitutions

Walnuts: If you don’t have walnuts on hand, you can leave them out or use chopped pecans instead.

Applesauce: Substitute applesauce for the oil in this recipe to lower the fat and add a slight apple flavor.

Equipment Needed / Helpful Tools

Aside from the ingredients above, here is a list of the other items you will need to make this delicious zucchini bread recipe.

How to Make Instant Pot Zucchini Bread

This recipe is so easy to make, and comes together in just 7 simple steps.

Step 1: Mix your wet ingredients

Mix together eggs, vegetable oil, sugar and vanilla.

A bowl of the combined wet ingredients: eggs, vegetable oil, and vanilla extract

Step 2: Add in your dry ingredients

Mix in the baking soda, baking powder, salt, flour, and cinnamon. Fold in the zucchini and walnuts.

A bowl of combined dry ingredients: baking soda, baking powder, salt, flour, and cinnamon.

Step 3. Prepare your loaf pan

Spray a 7-inch baking pan with nonstick cooking spray. Then spread the batter into the pan.

An image of the batter in a pan ready for baking

Step 4: Get your Instant Pot ready

Add 1 ½ cups of water to the inner pot of the Instant Pot. Next, cover the pan with foil and using either the sling method or a trivet with handles, lower the pan into the instant pot.

Step 5. Cook your zucchini bread

Close the lid of the Instant Pot and turn to sealing position. Once your lid is in the sealing position, set for a manual high-pressure time of 60 minutes.

Step 6: Release your pressure

When the time has finished, allow for a natural release.

Step 7: Cool your zucchini bread

Cool on the counter for an hour and then run a fork around the edge of the cake if needed to loosen before tipping the cake out of the pan.

A slice of the Zucchini bread on a serving plate with a glass of milk in the background and a fork beside it.

Variations / Options / Add-Ins

Want to change up this recipe and make it yours? Here are some helpful hints.

Pumpkin Pie Spice: Switch out the cinnamon for pumpkin pie spice for a little pumpkin pie flavored bread.

Chocolate Chips: Add a half cup of chocolate chips for a chocolaty flavor.

AllSpice: Switch out the cinnamon for allspice for a spicy kick.

Make it a Cake: Double the recipe to make two rounds, then add some frosting!

A slice of the Zucchini bread on a serving plate with a glass of milk in the background and a fork beside it.

Serving Suggestions

Wondering when you should serve this delicious bread recipe? I’ve got the answer for you.

Serve this soft bread for breakfast, lunch or dessert. It’s your choice, we like it for breakfast on a busy morning.

For the dessert option, double the recipe to make two cake rounds. Top one round with frosting, place the other round on top. Add more frosting. Sprinkle chopped nuts on top.

A slice of the Zucchini bread on a serving plate with a glass of milk in the background.

Tips

Need tips and tricks to make sure your bread turns out perfect, don’t worry I’m here to help!

  • Allow your Instant Pot to naturally release for at least 10 minutes.
  • Finely grate your zucchini if you want to hide it in your bread for picky eaters.

FAQs

How to store

Store your zucchini bread wrapped in plastic wrap or in a storage bag at room temperature for up to three days.

How to reheat

If you like your bread warm, heat it in the microwave for 30 seconds or in a toaster oven.

Can I freeze?

Yes! Wrap your zucchini bread tightly in plastic wrap and place in a freezer bag. Store in the freezer for up to 3 months.

A slice of the Zucchini bread on a pile of two serving plate with a glass of milk and the instant pot in the background and a fork beside it.

More Zucchini Recipes

If you like zucchini, give these recipes a try:

Instant Pot Zucchini Bread Recipe

Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.

Instant Pot Zucchini Bread Recipe

This bread is soft, and full of sweet cinnamon and zucchini flavor.
No ratings yet
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Breakfast
Cuisine American
Servings 6 Servings
Calories 971 kcal

Equipment

  • Instant Pot
  • Instant Pot or foil sling

Ingredients
  

  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 cups grated zucchini
  • 1 cup chopped walnuts

Instructions
 

  • Mix together eggs, vegetable oil, sugar and vanilla.
  • Mix in the baking soda, baking powder, salt, flour, and cinnamon. Fold in the zucchini and walnuts.
  • Spray a 7-inch baking pan with nonstick cooking spray.
  • Spread the batter into the pan.
  • Add 1 ½ cups of water to the inner pot of the Instant Pot.
  • Cover the pan with foil and using either the sling method or a trivet with handles, lower the pan into the instant pot.
  • Close the lid of the Instant Pot and turn to sealing position.
  • Set for a manual high-pressure time of 60 minutes. When the time has finished, allow for a natural release.
  • Cool on the counter for an hour and then run a fork around the edge of the cake if needed to loosen before tipping the cake out of the pan.

Nutrition

Serving: 1SliceCalories: 971kcalCarbohydrates: 119gProtein: 13gFat: 52gSaturated Fat: 32gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 82mgSodium: 608mgPotassium: 365mgFiber: 4gSugar: 69gVitamin A: 207IUVitamin C: 8mgCalcium: 84mgIron: 4mg
Tried this recipe?Let us know how it was!

Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!

A collage of 2 images of Zucchini bread, top part shows a zoomed in image of the slice, lower part shows a slice of bread on a serving plate with a fork on the side

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