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 !!