Tired of heating up your whole kitchen for a loaf of fresh-baked bread? Enter the magic of the Instant Pot! This recipe delivers an unbelievably moist and tender zucchini bread, infused with warm cinnamon and nutmeg, without ever turning on your oven. It’s the perfect way to use up that summer zucchini for a wholesome, delicious treat that’s ready in under an hour.
Ingredients
• 1 cup / 120g grated zucchini
• 2 ½ cups / 280g almond flour
• ½ cup / 60g chopped walnuts, plus more for topping
• 3 large eggs, room temperature
• ½ cup / 120ml olive oil
• 1 ½ tsp baking powder
• ¼ tsp ground ginger
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp sea salt
• 1 ½ cups / 355ml water, for the Instant Pot
Instructions
1. In a large bowl, whisk together the eggs, olive oil, and vanilla extract. In a separate medium bowl, combine the almond flour, baking powder, cinnamon, nutmeg, ginger, and sea salt. Gradually add the dry to the wet , mixing until just combined. Gently fold in the grated zucchini and ½ cup of chopped walnuts.
2. Pour the 1 ½ cups of water into the inner pot of your Instant Pot and place the trivet inside. Grease a 7-inch loaf pan or round pan that fits inside your Instant Pot. Pour the batter into the prepared pan and sprinkle the top with additional chopped walnuts. Cover the pan loosely with aluminum foil to prevent condensation from dripping onto the bread.
3. Carefully lower the pan onto the trivet. Secure the Instant Pot lid and set the steam release valve to the ‘Sealing’ position. Select the ‘Pressure Cook’ or ‘Manual’ setting and cook on high pressure for 40 minutes.
4. Once the cooking cycle is complete, perform a quick pressure release by moving the valve to the ‘Venting’ position. When the pin drops, carefully open the lid. Use oven mitts to lift the pan out of the Instant Pot. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Nutritional Information
• Nutrition Facts
• Calories: 164
• Fat: 17g
• Protein: 5g
• Note: Per slice, based on 16 servings.
Pro Tips
• Squeeze the moisture out of your grated zucchini using a cheesecloth or paper towels. This prevents the bread from becoming too soggy.
• Avoid overmixing the batter once you combine the wet and dry . Mix until just combined to ensure a tender, not tough, crumb.
• A 7-inch round push pan or springform pan often works best in a 6-quart Instant Pot, making removal even easier than a traditional loaf pan.
• Feel free to customize! Add in ½ cup of chocolate chips, raisins, or shredded coconut along with the zucchini for extra flavor and texture.
FAQ
Q: Do I have to squeeze the moisture from the zucchini
A: Yes, this is a crucial step. Squeezing the excess water out of the grated zucchini with a cheesecloth or paper towel prevents the bread from becoming too dense and soggy, ensuring a perfectly moist and tender crumb.
Q: Can I use a different type of flour
A: This recipe is specifically developed for almond flour, which gives it a moist, tender texture and makes it naturally gluten-free. Substituting with all-purpose or other flours will significantly change the texture and cooking time, and the results are not guaranteed.
Q: What pan works best for baking in an Instant Pot
A: A 7-inch round or loaf pan that fits on your Instant Pot’s trivet is ideal. For the easiest removal, we recommend using a 7-inch springform pan or a push pan, as this allows you to lift the bread out cleanly after cooling.
Q: Why do I need to cover the pan with foil
A: Covering the pan loosely with aluminum foil is important to prevent condensation from the Instant Pot lid from dripping onto the surface of the batter. This ensures the top of your bread steams properly and doesn’t become watery.
