Discover the delightful ease and flavor of Instant Pot Zucchini Bread, a modern twist on a classic favorite that’s incredibly simple to prepare. Utilizing the power of the Instant Pot, this moist and flavorful bread brings comfort to your kitchen without the hassle, perfect for any occasion.
My family has a beloved tradition of baking bread together on Sunday afternoons, filling the house with the sweet, comforting aroma that brings us all together. When we discovered the Instant Pot version of our cherished zucchini bread recipe, it was an absolute game-changer. Not only did it save time, but it also allowed us more space for creativity and fun while baking.
Why You’ll Love This Recipe
- Quick and Easy: No need to keep an eye on the oven; the Instant Pot takes care of it.
- Moist and Fluffy: The consistent pressure creates an incredibly soft texture.
- Healthy Ingredients: Packed with nutritious zucchini and minimal sugar.
- Incredibly Versatile: Perfect for breakfast, snack, or dessert.
Ingredients Notes
The key to this delicious Zucchini Bread is using fresh, finely grated zucchini. Opt for organic zucchinis when possible to enhance the bread’s natural sweetness. You can substitute whole wheat flour for a healthier twist or add a handful of chopped nuts for added texture.
Recipe Steps
Step 1
Start by preparing your zucchini. Grate fresh zucchini using a box grater and set aside. Ensure the zucchinis are well-drained to avoid excess moisture.
Step 2
In a large bowl, mix the dry ingredients: flour, baking soda, cinnamon, and salt. This combination gives the bread its classic flavor profile.
Step 3
In another bowl, whisk together the wet ingredients: eggs, oil, vanilla extract, and sugar. Gradually add in the grated zucchini.
Step 4
Combine the wet and dry ingredients, stirring just until combined. Careful not to overmix to ensure a fluffy texture.
Step 5
Transfer the batter to a greased pan that fits inside your Instant Pot. Seal the pot and set it on high pressure for 50 minutes, then manually release pressure.
Storage Options
Store leftover Zucchini Bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to three months. Defrost at room temperature or reheat slices briefly in the microwave.
Variations & Substitutions
For a vegan version, use flax eggs and coconut oil instead of regular eggs and butter. Add chocolate chips or raisins for a sweeter touch. Try spices like nutmeg or cardamom for a flavor twist.
Serving Suggestions
Serve this delightful bread warm with a dollop of butter or cream cheese. Pair it with a cup of coffee or tea for a perfect mid-morning snack. It’s also an excellent addition to any brunch table or picnic outing.
Frequently Asked Questions
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains a binder like xanthan gum for optimal texture.
Can I use frozen zucchini?
Yes, but be sure to thaw and drain the zucchini well to remove excess water. This step is crucial to avoid a soggy bread consistency.
How do I prevent the bread from sticking to the pan?
Grease the pan thoroughly with butter or non-stick spray, and consider lining it with parchment paper for easy removal.
Instant Pot Zucchini Bread
Ingredients
Main Ingredients
- 2 cups shredded zucchini firmly packed
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 cup granulated sugar
- 0.5 cup brown sugar packed
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- In a large bowl, mix together the flour, baking powder, and baking soda.
- In another bowl, whisk together the sugars, vegetable oil, eggs, and vanilla extract.
- Combine wet and dry ingredients, then fold in the shredded zucchini.
- Pour the batter into a greased baking pan that fits inside your Instant Pot.
- Cook on 'High Pressure' for 50 minutes, and allow natural release for 10 minutes.
