★★★★★

Instant Pot Zucchini Bread

Looking for an easy way to bake with zucchini? This Instant Pot Zucchini Bread recipe makes a sweet and moist loaf without you ever needing to touch your oven.

Loaf of zucchini bread on a white plate with instant pot in background.

Do you ever think about the first person to put zucchini into a loaf of bread? I wonder what made someone think, “Hey, I should shred up this green vegetable and turn it into a loaf of bread.”

Whatever their inspiration, I am so glad they did. Zucchini bread has been a staple of my baking regimen for years.

Whether I get it from my garden, the farmer’s market or the grocery store, I love having more zucchini than I can eat.

From homemade zucchini noodles, to zucchini roll ups, we love it in savory meals.

But, it also means I have an excuse to bake loaf after loaf of Chocolate Chip Zucchini Bread, Cinnamon Swirl Zucchini Bread and Pineapple Carrot Zucchini Bread.

With Instant Pot Zucchini Bread it’s quicker and easier than ever to make a perfect loaf of this staple.

Why use the Instant Pot

It’s peak summer right now, which means peak “never wanting to turn on the oven if I can help it.” Still, I had a ton of zucchini waiting to be eaten so I knew zucchini bread was inevitable.

I’ve been making Instant Pot Banana Bread with great success, so I decided to try the same method with Zucchini Bread. I was amazed by how well it turned out!

Like many Instant Pot Recipes, it still takes time to pressure cook (and come to pressure), but the fact that my kitchen stays cool is a bonus!

Moist with just a hint of cinnamon, this bread is everything I wan a classic Zucchini quick bread to be. It’s just as good as any zucchini bread I’ve baked the traditional way, but without affecting my air conditioning bill in mid-summer!

Step by step photos showing how to make zucchini bread in the pressure cooker.

How to Make Zucchini Bread in the Instant Pot

This recipe uses shredded zucchini. You can grate your zucchini using either a food processor with a grating attachment or a standard box grater.

First, make the batter:

Beat brown sugar and granulated sugar with butter in a mixing bowl. Add eggs, vanilla extract and sour cream. Mix in flour, baking soda, salt and cinnamon until just barely combined.

Be careful not to over mix the dry and wet ingredients together or your bread will be dense.

Finally, fold in the shredded zucchini.

Spray a 7×3-inch push pan with baking spray. Spoon batter into the pan, making sure the top is leveled. Cover completely with foil.

Step by step photos showing how to put zucchini bread in the instapot.

Pressure cook:

Add water to the bottom of the Instant Pot. Place push pan on trivet or sling and lower into the pot. Secure the lid and make sure the valve is set to SEALING.

Select HIGH PRESSURE for a cook time of 55 minutes.

Release pressure and cool:

After cook time ends, allow the pot to naturally release pressure for 15 minutes. Once the natural release is over, do a quick release of any remaining pressure.

Open the lid (away from your face!) and remove the pan using the trivet/sling.

Allow the bread to cool for 10 minutes in the pan before attempting to remove it.

Step by step photos showing how to remove zucchini bread for an instant pot push pan.

How to remove bread from the pan

One of the trickiest parts of this Instant Pot Zucchini Bread recipe is removing it from the push pan in one piece. Here’s how I do it to keep the bread intact every single time.

Put the push pan on the top of a sturdy glass jar or cup.

Push the plate upward to slide it out of the rims of the pan.

From here, gently slide the bread out on to a serving platter or just slice and serve right from the cake plate!

Storing

Keep the Zucchini bread covered or wrapped at room temperature for up to 3 days.

You can also freeze your zucchini bread for longer storage! Wrap it tightly in plastic wrap and foil and it’ll stay good for about 3 months in the freezer.

Thick slice of zucchini bread on a white plate with instant pot in background.

Zucchini Bread Bites

If you have an egg bite pan for your Instant Pot, you can use it to make cute mini bread bites with your zucchini bread batter!

Fill silicone egg bite pan about half full. Cover with lid or foil and lower it into the pot with the trivet.

Select HIGH PRESSURE for 14 minutes. Quick release of pressure and cool 5 minutes in pans before inverting onto a cooling rack.

This makes about 21 bites.

Variations

Want something a little different than a classic zucchini bread? Try some of my favorite mix ins to add a tasty twist. Add up to 3/4 of a cup of any of these–or mix and match for a total of 3/4 cup.

  • Chocolate Chips – Mini or full size
  • While chocolate chunks
  • Chopped nuts – pecans and walnuts are delicious
  • Raisins
  • Dried cranberries

Note: This recipe was tested in a 6 quart instant pot. I do not recommend making it in a different sized pot.

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More Breakfast Recipes

Yield: 10 servings

Instant Pot Zucchini Bread

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Looking for an easy way to bake with zucchini? This Instant Pot Zucchini Bread recipe makes a sweet and moist loaf without you ever needing to touch your oven.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/4 cup light brown sugar, packed
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/2 tsp cinnamon
  • 1 cup shredded zucchini (about one 4-inch sized zucchini)

Instructions

  1. In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat until combined.
  2. Add in eggs, one at a time, beating well after each addition. Beat in vanilla extract and sour cream.
  3. Add flour, baking powder, baking soda, salt, and cinnamon JUST until combined, do NOT over mix.
  4. Fold in shredded zucchini.
  5. Spray a 7x3-inch push pan with baking spray. Spoon batter into the pan, making sure the top is leveled. Cover completely with foil.
  6. Add 1 1/2 cups water to the bottom of the Instant Pot. Place push pan on trivet or sling and lower into the pot. Secure the lid on top and make sure the valve is set to SEALING.
  7. Select HIGH PRESSURE for a cook time of 55 minutes. After cook time ends, allow to naturally release pressure for 15 minutes.
  8. Do a quick release of pressure by moving the valve to VENTING. Open the lid away from your face and lift sling/trivet out of the pot.
  9. Allow bread to cool ten minutes IN the pan.
  10. Using a sturdy jar or mug, place push pan on top, pushing the plate up and lifting the bread out of the pan. Slice the bread onto a cake platter.
  11. Store in airtight container for up to 3 days, or freeze for up to 3 months.

Notes

  • Recipe tested in 6qt Instant Pot
  • Add up to 3/4 cup nuts, raisins, or mini chocolate chips for a tasty twist!
  • To make zucchini bread bites, fill silicone egg bite pan about 1/2 full. Cover with lid or foil. Place on trivet, lower into the pot. Select HIGH PRESSURE for 14 minutes. Quick release of pressure and cool 5 minutes in pans before inverting onto a cooling rack. Makes about 21 bites.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 280Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 65mgSodium: 311mgCarbohydrates: 40gFiber: 1gSugar: 20gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

For breakfast or a snack anytime of day, you’re going to love this easy Instant Pot Zucchini Bread recipe!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 3, 2020

Comments & Reviews

  1. Ok, I’ve tried this twice The 1st time I followed the recipe fully. Cooked for 55 minutes etc. The center was raw. I have a 6 quart Instant pot duo. The 2nd time I tried to increase the time to 59 minutes, still had uncooked center. I live in the Phoenix area, not a high elevation. The bread is wonderful, any suggestions?

  2. I followed the recipe step by step, cooked at high for 55 min, natural release 15 min. When I took the pan out of the IP and took the foil off to cool the center was still raw! I live at 4900 feet, is there perhaps an altitude adjustment????

    1. Yes. Altitude can definitely make a difference. The rule of thumb for high altitude pressure cooking, Instant Pot or otherwise: For every 1,000 feet above 2,000-foot elevation, increase cooking time by 5 percent.

  3. OK, I have to make this – my neighbor gave me an abundance of zucchini and I have an IP – I love the ease of it – I am going to make this tomorrow. Thank you!

  4. This turned out so good!! I still think it’s so cook you can make bread in the Instant Pot! I had a lot of garden zucchini so this was the perfect recipe.

  5. Oh my goodness this looks so delicious and tasty! We love zucchini anything here! I’m definitely going to make this!

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