Description
Delightfully moist zucchini bread infused with cinnamon and nutmeg, made effortlessly in an Instant Pot.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Instructions
- Combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract in a large mixing bowl.
- Whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger in another bowl.
- Fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into a greased and lined 7-inch round or square baking pan.
- Add 1 cup of water to the Instant Pot and place the trivet inside.
- Set the pan onto the trivet carefully.
- Seal the lid on the Instant Pot and cook on high pressure for 50 minutes.
- Let the pressure naturally release for 10 minutes, then quick-release any remaining pressure.
- Remove the pan from the Instant Pot and cool before slicing.
Notes
Ensure zucchini is dried well after grating to avoid excess moisture. Adjust cooking time based on your Instant Pot model.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg