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.