Chocolate Chip Zucchini Nut Bread

By August 25, 2015
Adapted to the Instant Pot by Pamela H., who loves baking in the Instant Pot on her RV travels!BAKING? In the Instant Pot???

choc zuch cake

3 eggs, egg beaters works too
1 cup applesauce (or use 1 cup oil)
2 cups sugar (less is good too)
1 Tbls. vanilla extract
2 cups grated zucchini
2 1/2 cups all purpose flour
1/2 cups baking cocoa
1 tsp salt
1 tsp baking soda
1 tsp cinnamon or pumpkin pie spice
1/4 tsp baking powder
1/2 cup chopped walnuts
1/2 c chocolate chips

1. Beat eggs, applesauce, sugar and vanilla
2. Stir in zucchini.
3. Combine all dry ingredients
4. Add zucchini mixture and blend well.
5. Pour into greased pan to fit your pressure cooker, I used an 8″ bundt pan.Pour 1 1/2 cups water into the pot and put the trivet in the bottom. Lower pan into pressure cooker in a foil sling to facilitate removal after the cake is done and set it on the trivet.
6. Cook for 25 mins on manual(high)
7. Natural release for 10 mins and then open lid and remove cake to cool


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3 Responses to “Chocolate Chip Zucchini Nut Bread”

  1. Lynn says:

    I just put mine back on for 10 more— hope yours turned out well!


  2. sarah says:

    This is the BEST Zucchini Bread recipe I have ever had. I have tried it with both apple sauce and oil – there is no taste difference with applesauce. I have made at least 5 of these in the past month and is a hit with everyone that has tried it.


  3. EzzieB says:

    Great timing with harvesting! I suspect this would work great as banana bread recipe. I will also use a sugar substitute. Thank you!

    Thank you!


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