Say hello to the most incredibly moist and tender zucchini bread you’ll ever make, baked to perfection right in your Instant Pot! This recipe transforms humble summer squash into a warm, spice-kissed loaf studded with crunchy walnuts. Using almond flour keeps it wonderfully low-carb and gluten-free, making it a guilt-free treat for breakfast, a snack, or dessert. The pressure cooker locks in all the moisture, guaranteeing a perfect bake every single time. Get ready to fall in love with this simple, wholesome, and delicious bread!
Ingredients
• 3 large Eggs
• ½ cup (120 ml) Olive Oil
• 1 cup (approx. 150g) grated Zucchini, moisture squeezed out
• 2 ½ cups (280g) Almond Flour
• ½ cup (60g) chopped Walnuts, plus more for topping
• 1 tsp Vanilla Extract
• ½ tsp ground Cinnamon
• ¼ tsp ground Nutmeg
• 1 ½ tsp Baking Powder
• Pinch of ground Ginger
• Pinch of Sea Salt
• 1 ½ cups (355 ml) Water (for Instant Pot)
Instructions
1. Directions
2. Prepare the Instant Pot by pouring 1 ½ cups of water into the inner pot and placing the metal trivet inside.
3. In a large bowl, whisk together the eggs, olive oil, and vanilla extract until well combined.
4. In a separate medium bowl, stir together the almond flour, cinnamon, nutmeg, baking powder, ground ginger, and sea salt.
5. Add the dry to the wet and mix until just combined. Be careful not to overmix.
6. Gently fold in the squeezed, grated zucchini and ½ cup of chopped walnuts.
7. Thoroughly grease a 7-inch round or loaf pan that fits inside your Instant Pot. Pour the batter into the pan and smooth the top.
8. Sprinkle the remaining chopped walnuts over the batter.
9. Cover the pan loosely with aluminum foil to prevent condensation from dripping onto the bread.
10. Carefully lower the pan onto the trivet inside the Instant Pot. Secure the lid and set the steam release valve to ‘Sealing’.
11. Select the ‘Manual’ or ‘Pressure Cook’ function and cook on high pressure for 40 minutes.
12. Once the timer finishes, perform a quick pressure release by carefully turning the valve to ‘Venting’.
13. Using oven mitts, remove the pan. Let the bread cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely before slicing.
Nutritional Information
• Nutrition Per Serving
• Calories: 200
• Total Fats: 19g
• Net Carbs: 2.6g
• Protein: 6g
• Fiber: 2.3g
Pro Tips
• Squeeze the grated zucchini thoroughly in a clean kitchen towel or cheesecloth to remove as much moisture as possible. This is the key to preventing a soggy loaf.
• For a richer flavor, toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant before chopping and adding them to the batter.
• Ensure the bread has cooled completely before slicing. Almond flour bakes are delicate when warm and will slice much more cleanly once they have fully set.
• Feel free to swap the walnuts for pecans or add ¼ cup of sugar-free chocolate chips for a more decadent variation.
FAQ
Q: Why is my zucchini bread soggy
A: The most common reason for a soggy loaf is excess moisture from the zucchini. It is crucial to squeeze the grated zucchini thoroughly in a kitchen towel or cheesecloth to remove as much water as possible before adding it to the batter.
Q: Can I use a different flour for this recipe
A: This recipe is specifically designed for almond flour, which provides its moist, low-carb, and gluten-free qualities. Substituting other flours would significantly alter the texture and require adjustments to the liquid ingredients and cooking time.
Q: How do I prevent the top of my bread from getting wet in the Instant Pot
A: To prevent condensation from making the bread wet, you should cover the pan loosely with aluminum foil before lowering it into the Instant Pot. This creates a barrier that protects the batter.
Q: Can I make this zucchini bread without nuts
A: Yes, you can easily omit the walnuts for a nut-free version. For a different variation, the recipe suggests swapping the walnuts for pecans or adding sugar-free chocolate chips.
