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instant pot double chocolate zucchini bread on a blue plate
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Instant Pot Double Chocolate Zucchini Bread

Skip the oven with this recipe for moist instant pot double chocolate zucchini bread. 
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Bread
Cuisine: American
Servings: 8
Calories: 278kcal
Author: Aileen Clark

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

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

Nutrition

Calories: 278kcal