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Instant Pot Zucchini Bread

Instant Pot Zucchini Bread

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.

Author: Wondermom Wannabe

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 6 servings

Calories: 1,029 kcal per serving

Ingredients

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

Instructions

  1. Mix together eggs, vegetable oil, sugar and vanilla.
  2. Mix in the baking soda, baking powder, salt, flour, and cinnamon. Fold in the zucchini and walnuts.
  3. Spray a 7-inch baking pan with nonstick cooking spray.
  4. Spread the batter into the pan.
  5. Add 1 ½ cups of water to the inner pot of the Instant Pot.
  6. Cover the pan with foil and using either the sling method or a trivet with handles, lower the pan into the Instant Pot.
  7. Close the lid of the Instant Pot and turn to sealing position.
  8. Set for a manual high-pressure time of 60 minutes. When the time has finished, allow for a natural release.
  9. 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

Energy: 1,029 kcal | Total Fat: 53 g | Saturated: 32 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 93 mg | Total Carbs: 129 g | Fiber: 5 g | Sugars: 69 g | Proteins: 16 g | Sodium: 658 mg | Polyunsaturated: 11 g | Monounsaturated: 7 g

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