Preparation Time: 8-10 minutes
Cooking Time: 40 minutes
Servings: 12-16 slices
Ingredients:
- 1 cup grated zucchini
- 2 ½ cups almond flour
- ½ cup chopped walnuts
- 3 eggs
- ½ cup olive oil
- 1 ½ teaspoon baking powder
- Pinch of ginger powder
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch of sea salt
- 1 ½ cups water
Directions:
- Whisk together the wet ingredients in a bowl. Combine the dry ingredients in another bowl. Combine the dry and wet mixture. Stir in the zucchini.
- Grease a loaf pan and pour the mixture. Top with chopped walnuts. Open its top lid and pour water. Arrange a trivet or steamer basket inside that came with Instant Pot. Now arrange the loaf pan over the trivet/basket.
- Close the lid and press “MANUAL” cooking function; timer to 40 minutes with default “HIGH” pressure mode. Allow the pressure to build to cook the ingredients. After cooking time is over press “CANCEL” setting. Find and press “QPR” cooking function. This setting is for quick release of inside pressure.
- Slowly open the lid, take out the cooked bread. Cool down, slice, and serve.
Nutrition:
164 Calories
17g Fat
5g Protein
