Ultimate Instant Pot Chocolate Zucchini Bread

Getting your kids to eat vegetables can feel like an uphill battle, especially when they’ve declared war on anything green. After trying countless tricks and techniques to sneak more veggies into their meals, I’ve discovered that sometimes the best approach is simply to hide them in something they already love – like chocolate bread!

This Instant Pot chocolate zucchini bread is exactly what busy parents need: it’s quick to make, loaded with hidden nutrients, and so chocolatey that no one will guess there’s a vegetable involved. Plus, using the Instant Pot means you won’t heat up your kitchen on those warm summer days when zucchini is everywhere.

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. If you’ve got a garden giant on your hands, you can still use it, but make sure to remove the seedy center first since it can be bitter. When grating your zucchini, there’s no need to peel it – the dark green skin adds nice flecks of color and extra nutrients to your bread. Unlike other recipes that call for squeezing out the moisture, this recipe actually works better when you keep all that natural zucchini water, which helps make your bread nice and moist.

Options for Substitutions

This chocolate zucchini bread recipe is pretty adaptable – here are some helpful swaps you can try:

• Plain and whole wheat flour: You can use all plain flour instead of the mix, or try gluten-free all-purpose flour (add 1/2 teaspoon xanthan gum if your blend doesn’t include it). For a nuttier taste, swap the whole wheat portion with oat flour.
• White sugar: Feel free to use brown sugar instead, or reduce sugar to 3/4 cup and add 1/4 cup maple syrup. For a lower-sugar version, try monk fruit sweetener or erythritol (check package for conversion rates).
• Oil: Any neutral oil works here – try canola, vegetable, or melted coconut oil. You can also use unsweetened applesauce for half the oil to reduce fat.
• Zucchini: Yellow summer squash works just as well. Just make sure to keep the moisture as mentioned in the recipe.
• Chocolate pieces: Dark chocolate chips, milk chocolate chips, or even chopped nuts can work here. For dairy-free, use dairy-free chocolate chips.
• Eggs: For each egg, you can use 1/4 cup mashed banana or 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).

Watch Out for These Mistakes While Baking

The biggest challenge when making Instant Pot zucchini bread is getting the moisture level right – don’t squeeze out the liquid from your grated zucchini, as this natural moisture is crucial for a moist, tender bread. Another common mistake is overmixing the batter, which can lead to a tough, dense texture – instead, stir just until the ingredients are combined and you can still see a few streaks of flour. When using your Instant Pot, make sure your pan is properly covered with foil to prevent condensation from dripping onto your bread, and resist the urge to quick-release the pressure as this can make your bread sink in the middle. For the best chocolate flavor, try blooming your cocoa powder by mixing it with a few tablespoons of hot water before adding it to the batter – this simple step makes the chocolate taste richer and more intense.

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 your morning coffee or a cold glass of milk. If you’re serving it as an afternoon treat, I love adding a scoop of vanilla ice cream on top and letting it melt slightly into the bread. For a simple dessert presentation, dust each slice with a little powdered sugar and serve alongside fresh berries or a dollop of whipped cream – the fruit adds a nice fresh contrast to the rich chocolate flavor.

Storage Instructions

Keep Fresh: This chocolate zucchini bread stays moist and yummy when wrapped well in plastic wrap or stored in an airtight container. Keep it at room temperature for up to 3 days, or pop it in the fridge where it’ll stay fresh for up to a week. The zucchini keeps it nice and moist!

Freeze: Want to save some for later? Let the bread cool completely, then wrap it tightly in plastic wrap and aluminum foil. You can freeze the whole loaf or individual slices for up to 3 months. I like freezing slices because I can grab just what I need for a quick snack!

Thaw & Enjoy: 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 makes the chocolate pieces all melty and delicious!

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: 1500-1700
• Protein: 15-20 g
• Fat: 70-80 g
• Carbohydrates: 210-230 g

Ingredients

• 1 cup plain flour
• 1 cup white sugar
• 1/2 cup whole wheat flour
• 1/2 cup unsweetened cocoa
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon raising powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup oil
• 1 teaspoon vanilla essence
• 1 cup grated zucchini (keep the moisture)
• 1/2 cup semi-sweet chocolate pieces

Step 1: Prepare the Baking Equipment

Start by greasing and flouring an 8-inch push pan to prevent the bread from sticking.

Fill your pressure cooker with 1 cup of water and place the trivet inside, which will hold the pan above the water during cooking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, cocoa powder, cinnamon, baking soda, baking powder, and salt.

Ensure these ingredients are well incorporated.

Step 3: Prepare the Wet Ingredients

In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla until well combined.

Make a well in the center of the dry ingredients and pour in the wet ingredients.

Mix the two just until they come together to form a uniform batter.

Step 4: Add Zucchini and Chocolate Chips

Gently fold in the shredded zucchini and chocolate chips into the batter.

Be careful not to overmix; folding until evenly distributed is sufficient.

Step 5: Prepare for Cooking in the Instant Pot

Pour the batter into the prepared push pan.

Create a foil sling by folding a long piece of foil to lift the pan easily.

Use the sling to lower the filled pan into the instant pot, placing it securely on the trivet.

Loosely cover the top of the pan with a paper towel to catch condensation, and fold the foil sling over the top.

Step 6: Cook and Cool the Bread

Close the lid of the instant pot and set it to sealing.

Cook on high pressure for 65 minutes, then allow a Natural Pressure Release (NPR) to avoid compressing the bread with a sudden release of pressure.

Carefully use the foil sling to remove the pan from the instant pot.

Let the bread cool on a cooling rack before using the push feature to remove it from the pan.

Store any leftovers in an air-tight container for up to 3 days to maintain freshness.