Go Back Email Link
–+ servings
Print Recipe
5 from 3 votes

Instant Pot Zucchini Bread Recipe

This bread is soft, and full of sweet cinnamon and zucchini flavor.
QR Code

NEED MORE INFO? Scan the QR code to go to the online recipe.

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast
Cuisine: American
Method: Instant Pot
Servings: 6 Servings
Calories: 971kcal
Author: Corinne Schmitt

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: 1Slice | Calories: 971kcal | Carbohydrates: 119g | Protein: 13g | Fat: 52g | Saturated Fat: 32g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 608mg | Potassium: 365mg | Fiber: 4g | Sugar: 69g | Vitamin A: 207IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 4mg