Instant Pot Zucchini Bread – Perfectly soft and moist, chocolaty fudge like zucchini bread is a favorite summertime classic. Ideal for breakfast, snack or dessert. This instant pot zucchini bread recipe is vegan and gluten free.
This recipe produces the BEST Zucchini Bread. This is gonna be your favorite summer creation. I am sure of it. And you will be making it on repeat because it is oh soo good !
How to make bread / cake in Instant Pot ?
Mid July is often the hottest period around us in Chicago. So using a oven for an hour is not really ideal. So I prefer to use Instant Pot to make the zucchini bread.
Using Instant Pot for bread making is best especially in summer months. It keeps the kitchen cool. The texture of this bread is moist and dense- perfect for pressure cooking.
Except the round shape instead of typical rectangle loaf, this zucchini bread is just as delicious and moist and fudge like as baked in the oven.
How to make vegan and gluten free Zucchini Banana Bread?
My mother in law makes killer classic zucchini bread and carrot cake. I wanted to tweak her recipe to make it gluten free and vegan. These are easy to substitutes based on your dietary preferences.
And this vegan and gluten free zucchini bread tastes and feels just as DELICIOUS and AMAZING as regular egg and flour bread.
I am using gluten free oats flour instead of regular all purpose flour. Adding half a cup almond meal helps it bind well together. Also, flax egg ( 2 tablespoons of flax-seed meal mixed with 6 tablespoons of water ) is replacing the egg.
Adding a teaspoon of apple cider vinegar helps rise the baking soda. This rise in flour makes the zucchini bread much more fluffier.
Do you have to peel the zucchini to make Zucchini Bread?
No you do not have to peel zucchini when making zucchini bread. Just wash the zucchini, cut off the ends and then grate the entire vegetable.
Use the large grate of a box grater to grate 2 small or 1 large zucchini for 1.5 cups lightly packed grated zucchini.
The dark green peel on the outside of a zucchini is very tender and velvety texture. The green flakes add extra visual charm to the look of this delicious bread.
However, if you want to hide the zucchini ( for all those picky eaters / veggie haters) remove the peel. Then it will be much harder to find zucchini pieces in the bread!
What are the Ingredients of vegan and gluten free Instant Pot Zucchini Bread?
- 1.5 cup shredded zucchini. You can use 1 large or 2 medium zucchini es. Sprinkle some salt over grated zucchinis and let it sit for 10-15 minutes so the excess water drains off. Squeeze well.
- 1 large ripe banana finely mashed adds good moist texture. You can use apple sauce if you like.
- 1.5 gluten-free baking flour and 1/2 cup almond meal
- 2 tbsp flax-seed meal and 6 tbsp water to make Flax Egg . A flax egg is an egg substitute that incorporates the qualities of an egg in baking process. A flax egg is born when you mix water with ground flax seeds and allow the mixture to sit until it thickens.
- 1/3 cup brown sugar or any other sweetener of your choice. Maple Syrup, Stevia, Agave Nectar are all good choices.
- 1/4 cup olive oil
- 1 tsp baking powder and 1 tsp baking soda
- 1 teaspoon apple cider vinegar or lemon juice ( for baking soda rise)
- 2 tsp cinnamon
- 1 tablespoon cocoa powder ( more if you want it dark chocolaty)
- 1/2 tsp salt
Step by Step Instructions to Make Zucchini Bread in Instant Pot
In a small bowl, combine the flax-seed meal and water. Stir well, and set aside for 15 minutes.
Meanwhile, grate the zucchini. Put it in a kitchen towel over a colander, sprinkle the salt over and let it drain the water. In a medium dish, mash the banana.
In a mixing bowl, combine the baking powder, baking soda, cinnamon, cocoa powder, salt, oat flour and almond meal. Mix well.
Combine the brown sugar, olive oil, flax-seed-water mixture in with the mashed banana. Using a whisk, mix everything well together.
Gradually combine the wet and dry ingredients in one large mixing bowl. Fold in shredded (and squeezed) zucchini. Add apple cider vinegar. You will hear and see fizzy bubbles. Mix until smooth and well combined.
Grease and flour 7 inch cake pan. I used my stack-able instant pot container. Add 1 cup of water to the Instant Pot. Pour the batter into the pan.
Open Instant Pot lid. Carefully dab any water from the aluminum foil. Remove the foil and paper towel from the cake pan / container. Allow the bread to cool for 10-15 minutes.
Instant Pot Zucchini Bread
Vegan and Gluten free Zucchini Bread made in Instant Pot. This rich, dense and moist bread is wholesome and perfect way to use summertime zucchini produce.
Ingredients
- 1.5 cup shredded zucchini
- 1 large ripe banana mashed
- 1.5 cup gluten-free baking flour
- 1/2 cup almond meal
- 2 tbsp flax-seed meal
- 6 tbsp water
- 1/3 cup brown sugar
- 1/4 cup olive oil
- 1 tsp baking powder
- 1 tsp baking soda
- 1 teaspoon apple cider vinegar or lemon juice ( for baking soda rise)
- 2 tsp cinnamon
- 1 tablespoon cocoa powder ( more if you want it dark chocolaty)
- 1/2 tsp salt
Instructions
In a small bowl, combine the flax-seed meal and water. Stir well, and set aside for 15 minutes.
Meanwhile, grate the zucchini. Put it on a kitchen towel over a colander, sprinkle the salt over and let it drain the water. In a medium dish, mash the banana.
In a mixing bowl, combine the baking powder, baking soda, cinnamon, cocoa powder, salt, flour and almond meal. Mix well.
Combine the brown sugar, olive oil, flax seed-water mixture with the mashed banana. Using a whisk, mix everything well together.
Gradually combine the wet and dry ingredients in one large mixing bowl. Fold in shredded (and squeezed) zucchini. Add apple cider vinegar. You will hear and see fizzy bubbles. Mix until smooth and well combined.
Grease and flour 7 inch cake pan. I used my stack-able instant pot container. Add 1 cup of water to the Instant Pot. Pour the batter into the pan.
Put a paper towel over the cake pan. Cover the pan including paper towel cover with aluminum foil. Place the cake pan on the trivet. Carefully place the trivet in the Instant Pot.
Close Instant pot lid with pressure valve set to SEALING. Cook on MANUAL(Hi) for 50 mins. After it's done cooking, wait on KEEP WARM timer for 10 minutes and release leftover pressure.
Open Instant Pot lid. Carefully dab any water from the aluminum foil. Remove the foil and paper towel from the cake pan / container. Allow the bread to cool for 10-15 minutes.
Using the back of the spatula or knife, circle around the pan in rotation so the zucchini bread comes out easily. Remove it on the plate by putting the cake pan/container upside down. The bread slids off easily. Now it's time to devour your creation !!
Recommended Products
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Trader Joe's Organic Gluten Free Flaxseed Meal 1lb (16 oz) -
Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats, 32 Ounce -
Simply Organic Pure Vanilla Extract, Certified Organic, 4-Ounce Glass Bottle -
Trader Joes Baking Powder Aluminum Free & Double Acting 8.1 OZ and Baking Soda 12 OZ -
Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer -
RAINIER Stackable Pressure Cooker Steamer Insert Pans Fits Instant Pot 6/8 Qt Models | Heavy Duty Food-Grade Stainless Steel | Accessories Include - 2 Lids, Egg Trivet, Oven Mitts, Easy-Lift Handle
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 176 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 295mg Carbohydrates: 22g Net Carbohydrates: 0g Fiber: 2g Sugar: 8g Sugar Alcohols: 0g Protein: 3g
