Instant Pot Chocolate Chip Zucchini Banana Bread–a moist quick bread (cake?) that is a cross between banana and zucchini bread. The bonus is that it’s got mini chocolate chips too and it’s made in your electric pressure cooker.
Instant Pot Chocolate Chip Zucchini Banana Bread
This is the second treat I’ve made in the Instant Pot. This one I couldn’t get right until the fourth try. But I’m happy to say I finally did get it right. The thing is, you really need to use a bundt cake pan for this recipe. I tried my 7 inch spring form pan 3 times (hence the picture above), cooking longer each time and each time the middle was raw. The bundt cake pan seemed to work better because of the way it’s shaped. I also cooked this bread in my slow cooker. I put both directions along with conventional oven directions in the recipe below.
If you love zucchini bread and also love banana bread then you’re going to love this instant pot chocolate chip zucchini banana bread. It’s the perfect mix and the mini chocolate chips just make it even better. It’s a bit of a different texture than your normal banana bread that’s made in your oven. It’s much more moist and doesn’t have that baked/browned top. But if you’re living through a hot summer it’s a perfect way to “bake” a treat without turning on your oven.
National Zucchini Day
Did you know that August 8th (today) is National Zucchini Day? Wahoo! Zucchini is amazing. You can make zoodles out of it, bake with it, saute it or grill it. It’s so versatile. I’ve teamed up with some of my food blogging buddies to bring you some more amazing zucchini recipes. Try some of these out this week 🙂
Cheesy Zucchini Tots from Life Made Simple
Butterscotch Zucchini Blondies from Creations by Kara
Zucchini Fritters from the Baker Upstairs
Vegan Pad Thai Zoodles from Namely Marly
Crispy Parmesan Zucchini Fries from Foodie With Family
Loaded Zucchini Skins from Real Mom Kitchen
Cheesy Grilled Zucchini Boats from Hey Grill Hey
Italian Chicken Sausage Zucchini Noodle one pot dish from Ashlee Marie
Zucchini Italiano Casserole from All Free Slow Cooker Recipes
What Instant Pot Did You Use?
To make this Instant Pot Chocolate Chip Zucchini Banana Bread I used my 6 quart Instant Pot Duo 60 7 in 1 for this recipe. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20. When I made this bread in the slow cooker I used my 6 quart Kitchenaid oval slow cooker.
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Instant Pot Chocolate Chip Zucchini Banana Bread
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
Print Recipe
Pin RecipeDescription
A moist quick bread (cake?) that is a cross between banana and zucchini bread. The bonus is that it’s got mini chocolate chips too and it’s made in your electric pressure cooker.
Ingredients
- 2 small ripe bananas or 1 large ripe banana, mashed
- 1 small zucchini, shredded
- 1 egg
- 1/2 cup oil (I used canola oil but you can use coconut oil or vegetable oil)
- 1 1/2 cups flour (I’ve tried all white flour, half whole wheat and half white and all whole wheat)
- 1/2 tsp salt
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 cup semi sweet mini chocolate chips
Instructions
- In a medium bowl whisk together the mashed banana, shredded zucchini, egg and oil.
- Stir in the flour, salt, sugars, baking powder and baking soda until no white streaks remain. Don’t overmix.
- Fold in the chocolate chips.
For the Instant Pot
- Prepare a 6 cup bundt cake pan by spraying it with non-stick cooking spray. Pour the batter into the pan. Cover the top of the pan with foil.
- Pour 1 cup of water into the bottom of the Instant Pot. Place the springform pan on top of the trivet and then using the handles carefully lower the trivet and pan into the bottom of the Instant Pot.
- Cover the Instant Pot. Press the manual button and set the timer for 60 minutes on high pressure. Make sure the valve is set to sealing.
- When the timer beeps carefully move the valve to venting. Using hot pads remove the trivet and pan from the Instant Pot. Let the bread/cake sit for 10 minutes. Remove the foil and serve warm or cold.
For the Slow Cooker
- Prepare a loaf pan that will fit inside your 6 quart oval slow cooker by spraying it with non-stick cooking spray. Pour the batter into the pan. Place a trivet in the bottom of your slow cooker so that air can circulate underneath the pan. Place the pan on top of the trivet.
- Place a double layer of paper towels on top of the slow cooker and secure them with the lid. This will prevent moisture from dripping on top of the bread.
- Cook on high for 3-6 hours. My slow cooker took about 5 hours on high but some slow cookers will take as little as 3 hours. Test for doneness by sticking a toothpick in the middle. If it comes out clean or with a few crumbs then it’s done.
Conventional Oven
- Preheat your oven to 350° F. Prepare a loaf pan by spraying it with non-stick cooking spray. Pour the batter into the pan. Bake for 60 minutes. Check for doneness with a toothpick. If toothpick comes out clean or with a few crumbs it’s done. Cool on a rack, slice and enjoy.
- Method: Instant Pot
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Rose says
March 3, 2019 at 7:06 amHow many cups of banana? Also, I’m not fond of chocolate (or nuts)? If I leave it out, do I have to make some kind of adjustment to the recipe? Thanks for your help.
Karen says
March 6, 2019 at 9:36 amIt’s about 2/3 cup of banana and don’t worry just leave out the chocolate
Jeanne says
February 25, 2019 at 7:57 pmtried it verbatim and failed miserably:(. came out like a half cooked soggy gooey mess had to throw it all out
Karen says
February 26, 2019 at 10:34 am🙁
Jan says
February 15, 2019 at 1:58 pmI have the 3 qt Instant Pot. Do you know what size bundt pan I would need and what adjustments I should make to the recipe?
Karen says
February 19, 2019 at 9:19 amI’m not exactly sure Jan. I would suspect you should add 10 minutes to the cooking time. Here is a pan that would fit: https://www.amazon.com/Flower-Bundtlette-Pressure-Cooker-baking/dp/B07BRY6P5J
Shara says
November 3, 2018 at 11:00 amJust wanted to confirm – 60 minutes at high pressure in the IP? that seems awfully long.
Karen says
November 5, 2018 at 4:45 pmyes, that’s right 🙂
Shelly says
September 26, 2018 at 5:08 pmCan you just make these things in the instapot without using the bundt pan or spring foam pan?
Karen says
September 29, 2018 at 5:18 pmUnfortunately you cannot. It will burn to the bottom of the pot. You could however make them in your slow cooker without a pan.
Val says
February 2, 2019 at 1:32 pmCan you use the silicone bakeware in an instant pot on a trivet ?
Karen says
February 4, 2019 at 4:15 pmyes
Nancy says
September 3, 2018 at 6:44 pmHow could I convert this into a muffin using my egg bites pan?
Thanks!
Karen says
September 3, 2018 at 6:51 pmHi Nancy, I’m sorry that I can’t answer this question. I really have no idea. I don’t have an egg bites pan and haven’t tried it.
Margie says
August 7, 2018 at 4:37 pmTried this today. My neighbor brought over the first of many zucchini to come.
The bread had me a little worried, I’ve never made anything sweet before.
But it came out great. Next time only half the chips. I used a spring form.
Ty for the recipe.
★★★★★
Crystal says
July 18, 2018 at 1:59 pmI was wondering if I could substitute something for the banana like apple sauce or pumpkin filling. I have a weird reaction to bananas so I’ve just eliminated them from my diet. This recipe sounds so good though that I’m hoping I can try something else. Also how many cups of something else do you think it would be?
Karen says
July 19, 2018 at 2:32 pmI bet pumpkin filling or apple sauce might work. I can’t say for sure since I’ve never tried it. Bananas are very sweet so you may have to add more sweetener in since pumpkin doesn’t have much sugar in it. I’d add about 3/4 cup of pumpkin puree or apple sauce.
Alli says
June 16, 2018 at 9:31 amI didn’t know I could put a bundt pan in my instant pot! My current bundt pan is way too big to fit inside. I have so much to learn.
Karen says
June 19, 2018 at 1:47 pmYeah, you’ll have to get a small baby bundt pan. You can order them on amazon. I have yet to see them in a normal store. You’ll get the hang of it!
Donna says
September 21, 2018 at 7:59 amSometimes TJ, Marshals or Home Goods has smaller pans like springform , bundta etc for cheap ! I am going to try my pumpkin / banana / choc chip recipe later today Love not having to turn on my oven
Linda Halverson says
May 21, 2018 at 10:04 amCould you add another small banana instead of zuchinni? Also would like to add a few walnuts.
Karen says
May 21, 2018 at 11:50 amYes you could and walnuts sound great!
Kat says
May 6, 2018 at 1:04 pmSo do you not have to drain the zucchini like you normally would when making zucchini bread?
Karen says
May 8, 2018 at 9:20 amI didn’t.
Staci says
April 30, 2018 at 11:49 pmVery good, but I will definitely use the bundt pan next time.
★★★★★
Karen says
May 1, 2018 at 1:27 pmThanks Staci!
Carol says
April 28, 2018 at 9:46 pmI grow my own zuchinni – anywhere up to 3 feet or so long. How many cups is a “small” shredded zuchinni?
Karen says
April 30, 2018 at 10:34 amI would say about 2 cups, not packed
Grace says
August 6, 2018 at 1:10 pmThanks for the reply. My “small” zukes are sometimes larger than other people’s, so cup measurements help a lot. I think I would still drain the shredded zukes before adding to recipes. The applesauce or pumpkin substitutions sound good, too.
Rosalyn says
March 13, 2018 at 8:31 pmThank you for the recipe. First sweet thing I’ve cooked in the IP and it turned out amazing. I’m inspired to try more sweets in the IP now.
I do have a question though. How do you store the cake and for about how long can it keep?
Karen says
March 15, 2018 at 6:20 pmI wrap it up tight and store in the freezer. It will last for a couple of months in there.
Charla Gonzales says
November 23, 2017 at 5:51 amThat was a really helpful post. Thanks, Karen!
Rumi says
September 13, 2017 at 2:49 pmJust wanted some clarification around the IP instructions. You’ve mentioned both a bundt pan (step 1) and spring form (step 2) but the photo shows a round cake with no hole in the middle. Will either one work?
Karen says
September 14, 2017 at 11:40 amyes, you can use either one although I found that the bundt pan make for a more even cook. The picture was taken with a spring form pan.
Martha says
August 18, 2017 at 5:07 pmLoved the recipe. I did make it in a bundt pan turned out great, flavorful and moist. I will definitely be making this again.
★★★★★
Jess says
August 9, 2017 at 1:54 pmSounds SO yummy!! Pinned!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Lisa Langley says
August 8, 2017 at 12:44 pmCurious…a lot of times I like to substitute unsweetened applesauce for the oil in baking recipes. Do you think that would work here?
Lisa Langley says
August 16, 2017 at 12:48 pmI went ahead and tried it.
So, I used a half a cup of unsweetened applesauce in place of the oil. I also did a half/half mix of the flour with all purpose and whole grain/whole wheat (3/4 cup each). And, I reduced the mini semisweet chocolate chips down to 1/2 cup instead of a full cup. I cooked it exactly as described in the Instant Pot. It turned out very moist and flavorful and my kids and I all loved it. Comes to 169 calories (if sliced into 12 slices) and only 4g of total fat. Now to work on reducing the sugar/carb content….
★★★★★
Karen says
August 18, 2017 at 4:05 pmWow! I’m impressed, Lisa.
Lisa Messick says
September 1, 2018 at 9:48 amLisa, Which pan did you use?
Kara says
August 8, 2017 at 10:46 amI haven’t had my Instant Pot very long, and I didn’t know you could make bread in it. This will be perfect for hot days when I don’t want to heat up the oven!
★★★★★
Karen says
August 8, 2017 at 11:39 amyes it’s so fun to experiment! I think you’ll like it 🙂