Go Back
–+ servings
Instant Pot Lemon Zucchini Bread

Southern-Style Instant Pot Lemon Zucchini Bread

This Instant Pot zucchini bread is soft and flavorful, with zesty lemon that adds a refreshing lift, making 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!
Print Recipe Pin Recipe Save Recipe!
Prep Time: 15 minutes
Cook Time: 1 hour
Preasure Release Time: 30 minutes
Total Time: 1 hour 45 minutes
Course: Bread, Dessert
Cuisine: American, Southern Food
Servings: 12
Calories: 212kcal
Author: Shaunda Necole • The Soul Food Pot®

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!

Video

Nutrition

Calories: 212kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 171mg | Potassium: 69mg | Fiber: 1g | Sugar: 17g | Vitamin A: 52IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
Save it so you can make it!Pin this recipe to remember it later.