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.
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.
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.
- vegetable oil
- white sugar
- vanilla extract
- all-purpose flour
- baking soda
- baking powder
- ground cinnamon
- grated zucchini
- chopped walnuts
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.
Step 2: Add in your dry ingredients
Mix in the baking soda, baking powder, salt, flour, and cinnamon. Fold in the zucchini and walnuts.
Step 3. Prepare your loaf pan
Spray a 7-inch baking pan with nonstick cooking spray. Then spread the batter into the pan.
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.
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!
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.
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.
Store your zucchini bread wrapped in plastic wrap or in a storage bag at room temperature for up to three days.
If you like your bread warm, heat it in the microwave for 30 seconds or in a toaster oven.
Yes! Wrap your zucchini bread tightly in plastic wrap and place in a freezer bag. Store in the freezer for up to 3 months.
More Zucchini Recipes
If you like zucchini, give these recipes a try:
Instant Pot Zucchini Bread Recipe
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Instant Pot Zucchini Bread Recipe
- Instant Pot
- Instant Pot or foil sling
- 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
- 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.
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!