I just have to take a minute to pause and admire the wonderful fragrance of this Instant Pot zucchini chocolate chip cake recipe. Filling my home with that rich, warm flavor and just tempting me to enjoy another slice…I love it.
And it doesn’t hurt that making this Instant Pot zucchini chocolate chip cake is so easy to make. I mean, if there’s any cake that you can just toss together the ingredients then walk away, knowing you won’t burn it, well, it must be an Instant Pot cake…just sayin’.
That’s what makes me love my Instant Pot so much. I mean, there’s not another appliance that I can trust to not burn my food if I don’t hear the alarm. There’s not another appliance that will keep my food warm if I’m still getting the kids to wash their hands. There’s not another appliance that I can just walk away from.
That is what makes the Instant Pot a must in my home.
Now, if you’re as excited to have a wonderful treat of Instant Pot Zucchini Chocolate Chip Cake in your life, let’s get cooking!
Instant Pot Zucchini Chocolate Chip Cake
What You Need to Make Instant Pot Zucchini Chocolate Chip Cake
- 3 eggs
- 1 cup avocado oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 cups grated zucchini
- 1 cup chopped walnuts
- 1 cup mini chocolate chips
Optional: Add 1/2 cup cocoa powder to make this chocolate zucchini bread. Or, replace the zucchini with banana to make it banana bread! Woohoo!
How to Make Instant Pot Zucchini Chocolate Chip Cake
Cream eggs, avocado oil, sugar and vanilla.
In a second bowl whisk together the baking soda, baking powder, salt, flour, and cinnamon. Add the dry ingredients into the wet ingredients and mix together, then fold in the zucchini, mini chocolate chips and walnuts.
You should have a chocolate zucchini cake batter that’s the consistency of like pancake batter.
Lightly spray a 7-inch springform cake pan with cooking spray and pour the batter in the bottom of the pan. Place 1 ½ cups of water to the inner pot of the Instant Pot.
Cover the springform pan and either using either a trivet with handles or the sling method, lower the spring form pan into the Instant Pot.
Seal the lid of the Instant Pot and set to high pressure with a cook time of 60 minutes. Once it’s done, let the pressure release naturally.
Carefully remove the springform pan from the Instant Pot and allow it to cool at room temperature, covered with paper towels, for an hour. Then remove from the pan, top with whipped cream (instead of icing) and enjoy!
Other Instant Pot recipes you might like:
- Instant Pot Chicken Noodle Soup
- Instant Pot Peaches and Cream Quinoa
- 3 Minute Instant Pot Mashed Potatoes
- Instant Pot Cottage Cheese Recipe
Instant Pot Zucchini Chocolate Chip Cake
This Instant Pot Zucchini Chocolate Chip Cake is the easiest Instant Pot cake recipe. And it's amazingly yummy.
Ingredients
- 3 eggs
- 1 cup avocado oil
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 2 cups grated zucchini
- 1 cup chopped walnuts
Instructions
- Cream eggs, avocado oil, sugar and vanilla.
- In a second bowl whisk together the baking soda, baking powder, salt, flour, and cinnamon.
- Add the dry ingredients into the wet ingredients and mix together, then fold in the zucchini and walnuts.
- Lightly spray a 7-inch springform baking pan with nonstick cooking spray and spread the batter in the bottom of the pan.
- Place 1 ½ cups of water to the inner pot of the Instant Pot.
- Cover the springform pan and either using either a trivet with handles or the sling method, lower the spring form pan into the Instant Pot.
- Seal the lid of the Instant Pot and set to high pressure with a cook time of 60 minutes. Natural release.
- Remove the springform pan from the Instant Pot and allow it to cool at room temperature for an hour then remove from the pan and enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 495Total Fat: 26gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 47mgSodium: 342mgCarbohydrates: 60gFiber: 2gSugar: 34gProtein: 7g
Please keep in mind that these nutritional values are estimates, based on the ingredients, and it might not be accurate.
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