Lemon Zucchini Bread
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Zucchini, zucchini, zucchini!
Saying zucchini-zuchhini-zucchini makes me laugh because it reminds me of Chris Rock’s joke:
Versace-Versace-Versace!
It’s funny when you say a hard to pronounce word multiple times, like thrice (another word that’s strange). And also because zucchini and Versace don’t have anything in common— expect a three-syllable sing-song rhythm.
This post is far from a designer or a comedy. It’s about how to make delicious and healthy zucchini bread— quick and easy in an Instant Pot!
Watch how to make lemon zucchini bread easily in an Instant Pot!
Perhaps the Instant Pot *is* a designer appliance in the kitchen.
Things that make you laugh and make you go hmmm…
Shop my kitchenware!
Instant Pot Duo Nova | Instant Pot mini loaf pans & baking pan | Instant Pot baking sling | Instant Pot baking bundle | Pyrex measuring glass set | Diamond Sharp knife set | Diamond Sharp peeler | Courtly Check cutting board | Amazon heart measuring spoons | Williams-Sonoma stainless steel mixing bowl | Hamilton Beach electric mixer | Amazon small glass prep dish | Target small spatula | Target lemon zester | Hearth & Hand similar white plate |
Instant Pot zucchini bread ingredients
- 1 ½ cups of all-purpose flour
- ½ teaspoon of salt
- 1 teaspoon of lemon zest
- ½ teaspoon of baking soda
- ½ teaspoon of baking powder
- 1 ½ teaspoons of ground cinnamon
- 1 egg + 1 egg white
- ½ cup of vegetable oil
- 1 cup of sugar
- 2 teaspoons of vanilla extract
- 1 ½ cup of chopped, grated or shaved zucchini (1 large or 2 small zucchini)
Optional Add-ins
- ½ cup of chocolate chips
- ½ cup of blueberries
- ½ cup of chopped walnuts
- ½ cup of raisins
Instant Pot zucchini bread instructions
1. Grease and a flour 7 inch Instant Pot cake pan or set of two Instant Pot mini loaf pans.
2. Add 1 cup of water to the inner pot.
3. Sift flour, salt, baking powder, baking soda, lemon zest and cinnamon together.
4. In a large bowl, beat eggs, oil, vanilla extract and sugar.
5. Combine the sifted ingredients to the egg mixture and mix well.
6. Peel off zucchini skin with a vegetable peeler.
7. Chop, grate or shave 1 ½ cup of zucchini.
8. Stir zucchini into the bread batter.
9. Pour the finished batter into the prepared cake pan or mini loaf pans.
10. Place a paper towel over the cake pan(s).
11. Then cover the pan(s) pan with aluminum foil.
12. Place the cake pan on the inner pot rack.
13. Carefully place the rack with the bread pan into the inner pot. Alternatively, use the Instant Pot easy baking sling like I did (the red thingy pictured) to lower the cake pan(s) into the inner pot.
14. Close the Instant Pot lid.
15. Turn the pressure valve to sealing.
16. Cook on pressure cook/high for 60 minutes, followed by a natural pressure release.
17. Open the Instant Pot lid and carefully remove the foil and paper towel from the cake pan. (There will be water condensation on the foil.)
18. Remove your finished zucchini bread from the pan(s), serve and enjoy!
Instant Pot bread like Zucchini bread, banana bread and Jamaican coco bread can be served warm or at room temperature. You can also freeze loafs to enjoy later!
What do you think about this Southern desserts recipe?
If you like this recipe, then you’ll love this best Southern desserts recipe roundup HERE.
Leave a 5-star rating and a comment below, and share your finished dessert pictures HERE in the Facebook group!
Like this post? Pin a picture to your Best Instant Pot Recipes Pinterest Board!
Ingredients
- 1 ½ cups flour all-purpose
- ½ teaspoon salt
- 1 teaspoon lemon zest
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons cinnamon
- 1 egg
- 1 egg white
- ½ cup vegetable oil
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 ½ cup zucchini - grated or shaved (1 large or 2 small zucchini)
Instructions
- Grease and a flour 7 inch Instant Pot cake pan or set of two Instant Pot mini loaf pans.
- Add 1 cup of water to the inner pot.
- Sift flour, salt, baking powder, baking soda, lemon zest and cinnamon together.
- In a large bowl, beat eggs, oil, vanilla extract and sugar.
- Combine the sifted ingredients to the egg mixture and mix well.
- Peel off zucchini skin with a vegetable peeler.
- Chop, grate or shave 1 1/2 cup of zucchini.
- Stir zucchini into the bread batter.
- Pour the finished batter into the prepared cake pan or mini loaf pans.
- Place the cake pan on the inner pot rack.
- Carefully place the rack with the bread pan into the inner pot. Alternatively, use the Instant Pot easy baking sling like I did (the red thingy pictured) to lower the cake pan(s) into the inner pot.
- Close the Instant Pot lid.
- Turn the pressure valve to sealing.
- Cook on pressure cook/high for 60 minutes, followed by a natural pressure release.
- Open the Instant Pot lid and carefully remove the foil and paper towel from the cake pan. (There will be water condensation on the foil.)
- Remove your finished zucchini bread from the pan(s), serve and enjoy!
Video
Notes
- Allow a natural pressure release of at least 30 minutes.
Optional zucchini bread add-ins
- ½ cup of chocolate chips
- ½ cup of blueberries
- ½ cup of chopped walnuts
- ½ cup of raisins
