Southern-Style Instant Pot Lemon Zucchini Bread
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There’s nothing quite like the comforting aroma of freshly baked bread filling the kitchen. But what if you could enjoy that same cozy experience without ever turning on your oven? Enter Instant Pot lemon zucchini bread, a tender, moist loaf with a bright citrus zing and just the right touch of sweetness.
The grated zucchini melts seamlessly into the batter, keeping each slice soft and flavorful, while zesty lemon adds a refreshing lift that makes this quick bread feel light and irresistible. Perfect for breakfast, an afternoon snack, or even a sweet little dessert, this recipe proves the Instant Pot can do so much more than stews and soups!
Making zucchini bread in the Instant Pot
I came up with this Instant Pot zucchini bread recipe after one too many summer harvests left me with more zucchini than I knew what to do with! Instead of firing up the oven on a hot summer day, I started experimenting with my Instant Pot. To my delight, it created a perfectly moist loaf every single time with no risk of overbaking or drying out! The steam from the pressure cooker locks in the zucchini’s natural moisture, while the lemon adds a sunny brightness that makes this bread taste like pure summertime comfort.
The best part? This recipe is incredibly easy. Everything comes together in one bowl, then the Instant Pot does the rest of the work. No need to babysit the oven or worry about uneven baking. The precise cooking environment ensures consistent, bakery-style results every time. It’s the kind of foolproof recipe that makes you wonder why you ever baked quick breads any other way!
What you need
This recipe is similar to the classic version made in a conventional oven, using the main ingredients: zucchini, flour, baking soda, baking powder, and an egg. However, when using the Instant Pot, you’ll also need water, a paper towel, foil, as well as loaf pans that fit the Instant Pot, and a baking sling for easy lifting of the bread in and out of the pot.
This recipe is brightened with a pinch of salt, sugar, cinnamon, and fresh lemon zest—seasoned the soulful Southern way!
How to make lemon zucchini bread in the Instant Pot
- Sift the lemon zest together with the dry ingredients.
- Beat the remaining ingredients together in a separate bowl.
- To prepare the bread batter, combine the sifted mixture with the beaten mixture, and the grated or chopped zucchini.
- To cook the bread, pour the finished batter into greased mini loaf pans, add water to the inner pot, then pressure cook the loafs.
Mix-Ins
Optional Southern mix-ins can take your Instant Pot lemon zucchini bread to the next level. Chocolate chips add a rich, melty sweetness that pairs beautifully with the citrusy lemon. Blueberries bring bursts of juicy freshness, turning each slice into a bright, fruity treat. For a bit of crunch, chopped walnuts add earthy depth and texture that balances the bread’s tender crumb. Or if you love a hint of old-fashioned charm, raisins contribute chewy pockets of natural sweetness that make every bite a little nostalgic.
- Chocolate chips – melty, rich sweetness that complements the lemon
- Blueberries – juicy bursts of fruity freshness in every bite
- Chopped walnuts – nutty crunch and earthy depth
- Raisins – chewy, nostalgic sweetness for a classic twist
Knowing when zucchini bread is done in the Instant Pot
Knowing when zucchini bread is done in the Instant Pot is a little different than traditional oven baking, but just as simple. After the pressure cooking cycle ends and you’ve released the steam, insert a toothpick or skewer into the center of the loaf.
If it comes out clean or with just a few moist crumbs, the bread is fully cooked. If the toothpick has wet batter on it, simply return the pan to the Instant Pot and cook for an additional 5–10 minutes. Because the Instant Pot uses steam, the bread will be extra moist, so don’t mistake that for undercooking. It’s all about making sure there’s no raw batter in the middle.
How to serve lemon zucchini bread
Zucchini bread is wonderfully versatile and can be enjoyed in so many ways. Serve it warm, sliced, with a pat of butter or a drizzle of honey for a cozy breakfast treat. For an afternoon pick-me-up, pair a slice with hot tea or iced coffee. The citrusy notes brighten up the moment perfectly. It also makes a lovely light dessert when topped with a dusting of powdered sugar or a simple lemon glaze.
Equipment
- Vegetable peeler
- Loaf pan(s) that fit inside the Instant Pot
- Paper towels(s) for the loaf pan(s)
- Aluminum foil for the loaf pan(s)
- Instat Pot baking sling or Instant Pot trivet rack
- Instant Pot electric pressure cooker
Ingredients
- 1 ½ cup zucchini
- 1 cup water
- 1 ½ cups flour all-purpose
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup sugar
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- 1 teaspoon lemon zest
- 2 teaspoons vanilla extract
- ½ cup vegetable oil
- 1 large egg
- 1 large egg white
Instructions
- Grease and flour a 7-inch Instant Pot cake pan or two Instant Pot mini loaf pans.
- Add the water to the stainless steel inner pot of the Instant Pot.
- Sift the dry ingredients together: flour, baking soda, baking powder, cinnamon, salt, and lemon zest.
- In a large bowl, beat together the egg, egg white, sugar, vanilla extract, and vegetale oil.
- Combine the sifted dry ingredients with the wet egg mixture and mix well.
- Peel the skin off the zucchini using a vegetable peeler, then chop or grate the zucchini.
- Stir the zucchini into the batter.
- Pour the finished batter into the prepared cake pan or mini loaf pans.
- Place a paper towel over each loaf pan, then cover each pan with foil.
- Place the cake pan(s) on the Instant Pot baking sling. Carefully lower the loaf pan(s) into the inner pot using the sling for easy placement and removal later. (Alternatively, you can use the Instant Pot trivet rack if you don’t have a baking sling.)
- Close the Instant Pot lid and turn the pressure valve to the sealing position.
- Pressure cook for 60 minutes, then allow for a natural pressure release for at least 30 minutes.
- Open the Instant Pot lid and carefully remove the foil and paper towel from the cake pan. (Be cautious as there will be condensation on the foil.)
- Remove the finished zucchini bread from the pan(s), serve, and enjoy!
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