Instant Pot Zucchini 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.