Instant Pot Chocolate Zucchini Raisin Bread

It’s that time of year when zucchini’s are plentiful in the garden.  I picked 4 off the plants today and couldn’t wait to make this Chocolate Raisin Zucchini Bread.  My first time using the Instant Pot to make it and so happy I didn’t need to have the oven on for an hour in this summer heat!  

To shred your zucchini, you can use your food processor (so easy) or a grater.

I didn’t peel my zucchini, but you can if you want, especially if the skins seem thick.  Thick skins can be a result of a too large zucchini that has been left on the vine too long. Be sure to remove seeds before grating!!  I use raisins in my bread because that’s what our family likes, but you can use chocolate chips or even chopped walnuts or nothing extra at all.  It’s totally up to you!

This is what you need for the Bread!

INGREDIENTS:

  • 1 cup all-purpose flour
  • 1/2 cup Dutch process cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 large eggs, at room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/4 cup canola, vegetable oil, or melted coconut oil
  • 3/4 cup packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups packed shredded zucchini (do not squeeze out liquid)
  • 2/3 cup raisins or 3/4 cup of chocolate chips

DIRECTIONS:

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
(I use a black cocoa that I buy from the Mennonites to get that dark, deep, rich, chocolate color)

In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. Don’t worry if you have a few sugar clumps.

Stir the dry ingredients into the wet ingredients, don’t over mix.

Stir in the shredded zucchini until just combined. Stir in raisins or chocolate chips.

Pour batter into prepared bundt pan that you have sprayed with cooking spray.

If you used the chocolate chips you can sprinkle another 1/4 cup of chocolate chips over the top of the bread.

Put 1 cup of water into your Instant Pot.  Make a foil sleeve by using an 18” piece of foil folded over several times. This makes taking your bundt pan out of the Instant Pot easier.

Cover the batter with foil and lower onto trivet inside your Instant Pot.

Put the lid on your Instant Pot and make sure the vent is on seal.

Set manual setting for 60 minutes.

Do a NPR (natural pressure release) for 5 minute then do a quick release to release the rest of the steam inside your Instant Pot.  Check with a toothpick to make sure it’s cooked.  My test showed that it was done.

Remove the pan from the Instant Pot and set on a silicone pad or wire cooling rack.

Let the bread cool in the pan for 15 minutes.

Turn bread out onto cooling rack. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

I can’t wait for this to cool!  You can sprinkle with powdered sugar or a powdered sugar glaze, but me…I’ll eat it just plain or with some whipped cream!!

 

 

Note-if you use coconut oil, make sure it is melted and slightly cooled. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

If you are interested in purchasing the Instant Pot, click HERE to be directed to the official Instant Pot website.
Use PROMO CODE:  TTT10OFF to receive $10 off at the checkout.
This is an affiliate link and my way of saying thank you for your purchase!

 

If you want to follow my Instant Pot board on Pinterest, click HERE.
All the recipes I use you will find there!
If you have any questions, you can find me on Facebook HERE!

I also have a Facebook Instant Pot Group called TTT Instant Pot Tip and Recipes, you can request to join my group.

Show Us Some Love and Like Or Comment On This Post!