If you ask me, the Instant Pot is a game-changer for baking quick breads.
This chocolate zucchini bread combines two things we all love – rich chocolate flavor and sneaky vegetables that even picky eaters won’t notice. The pressure cooking method keeps the bread perfectly moist while cutting the baking time in half.
It’s made with simple pantry ingredients, fresh zucchini from the garden (or store), and just the right amount of cocoa powder to create that chocolate goodness we crave. A sprinkle of chocolate chips on top makes it feel extra special.
It’s a family-friendly recipe that works for breakfast, afternoon snacks, or dessert – the kind of bread that disappears from the counter within hours.
Why You’ll Love This Chocolate Zucchini Bread
- Sneaky vegetables – This bread is a clever way to add vegetables to your diet – the zucchini adds moisture and nutrition while being completely undetectable under the rich chocolate flavor.
- Instant Pot convenience – Using your Instant Pot means you don’t have to heat up your kitchen, and you’ll get perfectly moist bread every time.
- Double chocolate goodness – With both cocoa powder and chocolate chips, this bread satisfies serious chocolate cravings while being less sugary than typical desserts.
- Basic pantry ingredients – Most of these ingredients are probably already in your kitchen, making this an easy recipe to whip up when you have extra zucchini on hand.
- Kid-friendly – Kids who normally turn their nose up at vegetables won’t even know they’re eating zucchini – they’ll just taste delicious chocolate bread!
What Kind of Zucchini Should I Use?
For zucchini bread, medium-sized zucchini (about 8 inches long) are your best bet since they’re tender and have smaller seeds than larger ones. You don’t need to peel your zucchini – the skin is soft and adds nice flecks of green to your bread, plus it contains extra nutrients. When grating, use the large holes of your box grater and don’t squeeze out the moisture – this recipe actually counts on that natural wetness to help keep your bread moist. If you’ve got a garden full of oversized zucchini, those will work too, just be sure to cut out the seedy center before grating since large seeds can make your bread taste bitter.
Options for Substitutions
This recipe can be adapted with several ingredient swaps if needed:
- All-purpose and white whole wheat flour: You can use all regular all-purpose flour instead of the mix. For a gluten-free version, try a 1:1 gluten-free flour blend – just make sure it contains xanthan gum.
- White sugar: Feel free to swap with coconut sugar or brown sugar. You could also use 3/4 cup honey, but you’ll need to reduce the oil to 1/3 cup to balance the moisture.
- Vegetable oil: Any neutral oil works here – try canola, melted coconut oil, or even unsweetened applesauce (use equal amounts) for a lower-fat version.
- Eggs: For each egg, you can use either 1/4 cup mashed banana, 1/4 cup unsweetened applesauce, or a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water).
- Zucchini: Yellow summer squash works just as well. Just make sure to keep the moisture content – don’t drain it!
- Chocolate chips: Try dark chocolate chips, milk chocolate chips, or even chopped nuts if you prefer. You can also skip them completely.
Watch Out for These Mistakes While Baking
The biggest challenge when making Instant Pot zucchini bread is excess moisture – don’t squeeze out the liquid from your grated zucchini, as the recipe is specifically designed to work with the natural moisture content. Another common mistake is overmixing the batter, which can lead to a dense, tough bread – instead, stir just until the ingredients are combined and you no longer see dry flour. When preparing your Instant Pot, remember to create a proper seal by covering the pan with foil to prevent condensation from dripping onto your bread, and always use the trivet to keep the pan elevated from the water below. For the best texture, resist the urge to open the Instant Pot during cooking, and allow the bread to naturally release pressure for at least 10 minutes before removing the lid.
What to Serve With Chocolate Zucchini Bread?
This moist chocolate zucchini bread is perfect for breakfast, snack time, or dessert, and there are lots of tasty ways to serve it! For breakfast, try spreading a warm slice with cream cheese or butter, and pair it with a cup of coffee or cold milk. If you’re serving it as an afternoon treat, it’s great alongside a scoop of vanilla ice cream or topped with a dollop of whipped cream. For an extra special touch, warm up your slice for about 10 seconds in the microwave – this makes the chocolate chips slightly melty and brings out all the chocolate goodness.
Storage Instructions
Keep Fresh: This chocolate zucchini bread stays moist and tasty when kept in an airtight container at room temperature for up to 3 days. If you live in a warm climate, you might want to pop it in the fridge where it’ll stay good for up to a week. Just wrap it well in plastic wrap or foil to keep it from drying out.
Freeze: Want to save some for later? Let the bread cool completely, then wrap it tightly in plastic wrap and aluminum foil. It’ll keep in the freezer for up to 3 months. You can even slice it before freezing – this way, you can grab just what you need when the chocolate craving hits!
Thaw & Serve: When you’re ready to enjoy your frozen zucchini bread, just transfer it to the counter and let it thaw at room temperature for about 2-3 hours. If you want it slightly warm, pop a slice in the microwave for 10-15 seconds – it’ll make those chocolate chips nice and melty again!
| Preparation Time | 15-20 minutes |
| Cooking Time | 65 minutes |
| Total Time | 80-85 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 25-30 g
- Fat: 90-100 g
- Carbohydrates: 230-250 g
Ingredients
- 1 cup all-purpose flour
- 1 cup white sugar
- 1/2 cup white whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla essence
- 1 cup grated zucchini (undrained)
- 1/2 cup semi-sweet chocolate chips
Step 1: Prepare Your Baking Equipment
Begin by greasing and flouring an 8-inch push pan to prevent the bread from sticking.
Next, fill your pressure cooker with 1 cup of water and place the trivet inside.
This setup will allow your bread to cook evenly using steam.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the following dry ingredients: all-purpose flour, whole wheat flour, sugar, cocoa powder, cinnamon, baking soda, baking powder, and salt.
Ensure that these ingredients are well combined to provide a consistent texture for the bread.
Step 3: Combine the Wet Ingredients
In a medium bowl, whisk together the eggs, vegetable oil, and vanilla until well blended.
This wet mixture will be incorporated into the dry ingredients for a smooth batter.
Step 4: Create the Batter
Make a well in the center of the dry ingredients.
Pour the wet ingredients into the well and mix until everything is combined.
Gently fold in the grated zucchini and chocolate chips until they are evenly distributed throughout the batter.
Step 5: Assemble and Cook in the Instant Pot
Pour the batter into the prepared push pan.
Create a foil sling to assist with lower the filled pan into the instant pot, ensuring it rests on top of the trivet.
Loosely cover the top of the pan with a paper towel, then fold the foil sling over the top to secure it.
Close the pressure cooker lid and set it to sealing.
Cook on high pressure for 65 minutes, followed by a Natural Pressure Release (NPR).
Step 6: Cool and Store
Once cooking is complete, carefully remove the double chocolate zucchini bread from the instant pot using the foil sling.
Place it on a cooling rack to cool down.
Once it has cooled, use the push feature in the pan to carefully remove the bread.
Store any leftovers in an airtight container for up to 3 days to ensure freshness.
