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You are here: Home / Recipes / Instant Pot / Instant Pot Double Chocolate Zucchini Bread

Instant Pot Double Chocolate Zucchini Bread

July 21, 2018 By Aileen 16 Comments This post contains affiliate links. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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Skip the oven with this delicious recipe for instant pot double chocolate zucchini bread. That’s right – we said double chocolate! This recipe is so good, it’s on our list of best zucchini recipes!

Summer is synonymous with zucchini season. And when it’s zucchini season, odds are you are up to your ears in zucchini. I have a few new recipes up my sleeve this summer.

I already shared the cheesy cornbread zucchini muffin recipe with you, but needed to get this  instant pot double chocolate zucchini bread recipe in front of you, too! The best part about this recipe is you can skip heating up your house by using your instant pot electric pressure cooker!

instant pot double chocolate zucchini bread on a blue plate

Why should you cook your double chocolate zucchini bread in the instant pot?

If you are skeptical, believe me when I say you won’t regret it. Quick bread cooked in the instant pot come out moist and flavorful. Sure, it takes the same amount of time as your oven. But you don’t have to use your oven. This is great not only if you don’t want to heat up your house, but if your oven is otherwise occupied by some other dish.

I have experimented with instant pot banana bread and instant pot funfetti cake  (both success), so I was fairly certain this recipe for instant pot double chocolate zucchini bread would work. Boy, did it work!

It came out so pretty – it looks more like a chocolate cake than a loaf of zucchini bread. My kids inhaled almost half of it before I cut them off.

instant pot zucchini bread on a blue plate with large zucchini in background

Ingredients for instant pot zucchini bread

  • shredded zucchini
  • all-purpose flour
  • white whole wheat flour
  • sugar
  • cocoa powder
  • vegetable oil
  • chocolate chips
  • cinnamon
  • baking powder
  • baking soda
  • salt

Cover art of The "I Love My Instant Pot" Affordable Meals Recipe Book.

A note on whole wheat flour

You may have noticed that I include a bit of whole wheat flour in this recipe. The majority is all-purpose flour, but you can customize it to your tastes. We have made zucchini bread using all whole wheat flour and all white flour.

It just depends on your personal preference and individual tastes. I will say that if your family is not used to the whole wheat flour, but you want to start incorporating more whole grains, stick to the amounts in this recipe. It adds a touch of whole grains without the flavor being overpowering.

If you are on the hunt for more zucchini recipes, try this recipe for whole wheat chocolate chip zucchini bread.

overhead shot of instant pot chocolate zucchini bread on a blue plate surrounded by shredded zucchini

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instant pot double chocolate zucchini bread on a blue plate

Instant Pot Double Chocolate Zucchini Bread

Yield: 8
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes

Skip the oven with this recipe for moist instant pot double chocolate zucchini bread. 

Ingredients

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup white whole wheat flour
  • 1/2 cup cocoa powder
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs, large
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini, do not drain
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Grease and flour an 8-inch push pan. Fill your pressure cooker with 1 cup water and place trivet inside. 
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, cocoa powder, cinnamon, baking soda, baking powder, and salt.
  3. In a medium bowl, whisk together the eggs, vegetable oil, and vanilla. 
  4. Make a well in the center of the dry ingredients and pour in the wet ingredients 
  5. Mix until combined.
  6. Fold in the zucchini and chocolate chips. 
  7. Pour the batter into the prepared push pan. 
  8. Create a foil sling and lower the filled pan into the instant pot so it sits on top of the trivet. 
  9. Loosely cover the top with a paper towel and fold the foil sling over the top.
  10. Close the lid and set to sealing. 
  11. Cook on high pressure for 65 minutes. 
  12. Natural Pressure Release (NPR).
  13. Carefully remove the instant pot double chocolate zucchini bread using the foil sling. 
  14. Let cool on a cooling rack then carefully remove the double chocolate zucchini bread using the push feature in the pan 
  15. Store any leftovers in an air-tight container, up to 3 days.
Nutrition Information

Amount Per Serving Calories 278

Did you make this recipe?

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© Aileen
Cuisine: American / Category: Bread Recipes

Did you try this recipe for instant pot double chocolate zucchini bread? Let us know what you thought below with a rating and comment. Or tag us in your food photos on social media using @aileencooks.

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Filed Under: Bread Recipes, Freezer Meals, Instant Pot, Instant Pot Bread Recipes, Instant Pot Vegetable Recipes, Quick Bread Recipes, Recipes, Vegetable Recipes, Zucchini Bread Recipes, Zucchini Recipes Tagged With: instant pot recipes, zucchini, zucchini bread

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Reader Interactions

Comments

  1. sue

    October 24, 2018 at 12:43 pm

    All I have is a 6″ pushpan. Any suggestions for amounts and times?

    Reply
    • Aileen

      November 17, 2018 at 4:32 pm

      Hi Sue. The recipe amount is the same, but I would add 10 minutes of cook time. Enjoy!

      Reply
  2. marcia

    August 11, 2019 at 11:25 am

    Is using a push pan required? (don’t have 0ne)

    Reply
    • Aileen

      August 13, 2019 at 3:01 pm

      Hi Marcia. You can use a regular cake pan – as long as it fits inside your pot.

      Reply
  3. Anna

    September 7, 2019 at 11:17 am

    I followed this recipe to a tee, and the bread did not cook through. I have 8qt Instant Pot Lux. Had to finish it in the oven.

    Reply
    • Aileen

      September 11, 2019 at 3:53 pm

      Hi Anna! I’m sorry it didn’t cook all the way through. I hope it still turned out okay in the oven!

      Reply
  4. nan

    January 13, 2020 at 10:17 am

    Oh my gosh…..so good. I’m saving this one.

    Reply
    • Aileen

      January 16, 2020 at 4:46 pm

      I’m glad you enjoyed it!

      Reply
  5. Michele

    January 19, 2020 at 10:09 am

    I made this recipe and follow it to a “t”. When I took the foil off, the top was baked but the middle was mushy. What did I do wrong?

    Reply
    • Aileen

      January 21, 2020 at 3:21 pm

      Hi Michele. I am so sorry this one didn’t work out for you. I wish I could be there in your kitchen so I could offer more guidance. If it was undercooked in the middle, I would suggest adding an additional 10 minutes of cook time. Unfortunately, these things happen sometimes. It can be a variety of factors, including the temperature of your ingredients. I hope this helps!

      Reply
  6. Diva

    July 21, 2020 at 12:50 pm

    Should I turn off the keep warm function during NPR? Or leave it on? Thanks!

    Reply
    • Aileen

      July 21, 2020 at 6:30 pm

      Hi Diva. You an leave it on. 🙂

      Reply
      • MJ IBARGUEN

        July 25, 2020 at 2:30 am

        I don’t see what size IP you use. I have a 3at. Thx

        Reply
        • Aileen

          July 27, 2020 at 10:02 am

          Hi there! I used a 6 quart to test this recipe. I would recommend cutting this recipe in half and using a pan small enough to fit in your mini. The cook time should stay the same. Happy cooking! – Aileen

          Reply
  7. Vweir

    July 28, 2020 at 2:26 pm

    New to baking in a IP and I am going to try this recipe but want to use the little mini IP loaf pans. Can you give me some directions for cool time and if I have a trivet with handles, do I need to still make foil sling or just cover the loaves with paper towel and foil?

    Reply
    • Aileen

      August 9, 2020 at 2:59 pm

      I would let it cool 20-30 minutes. There is no need to make a foil sling if your trivet will do the job. Enjoy!

      Reply

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Aileen Clark is a lifestyle blogger, bestselling cookbook author, and mom of four living in Northern California. She loves sharing easy and delicious recipes, fun projects, and family-friendly travel.

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