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August 15, 2019

Instant Pot Chocolate Chip Zucchini Banana Bread

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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.

Pin this recipe for later!

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 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.

Pin this recipe for later!

More zucchini recipes you’ll love…

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

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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.

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. 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


★★★★★

4.9 from 10 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
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Description

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

Scale
  • 2 small ripe bananas or 1 large ripe banana (90 grams), mashed
  • 2 cups (230 grams) shredded zucchini
  • 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

  1. In a medium bowl whisk together the mashed banana, shredded zucchini, egg and oil.
  2. Stir in the flour, salt, sugars, baking powder and baking soda until no white streaks remain. Don’t overmix.
  3. Fold in the chocolate chips.

For the Instant Pot

  1. 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 very loosely with foil.
  2. Pour 1 ½ cups of water into the bottom of the Instant Pot*. Place the bundt cake pan on top of the trivet and then using the handles carefully lower the trivet and pan into the bottom of the Instant Pot.
  3. Cover the Instant Pot. Press the manual button (or pressure cook button) and adjust the cooking time to 60 minutes on high pressure. Make sure the valve is set to sealing.
  4. 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

  1. 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.
  2. 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.
  3. 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

  1. 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.

Notes

I used my Mealthy CrispLid* to brown the top of the bread when it was done. I put it on the tall trivet and cooked for 2 minutes on 500 degrees F. 

  • Method: Instant Pot

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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.

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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70 Comments Filed Under: All Recipes, Breads, Desserts, Instant Pot Tagged With: instant pot, 5 stars, 0-2 hours

Recommendations

Comments

  1. Wendy says

    March 23, 2022 at 1:38 pm

    Karen I just love all of your recipes and appreciate that you share your work with us.

    I just started using a digital kitchen scale and am looking for recipes to practice on. This one has the weight of the banana and shredded zucchini, but there are no weights of other ingredients. Do you have that info or do I have to convert the volume measurements?

    Reply
  2. BJP says

    June 10, 2021 at 4:49 pm

    Not a fan of bananas. How much of a banana flavor does this recipe have? I love zucchini bread. Can I omit the banana and maybe add applesauce?

    Reply
    • Karen says

      June 11, 2021 at 11:40 am

      You could try that. It does have quite a bit of banana flavor. So maybe google zucchini bread instant pot for better results.

      Reply
  3. Donna says

    November 15, 2020 at 3:10 pm

    My mealthy air crisper only goes to 420 degrees

    ★★★★★

    Reply
    • Karen says

      November 16, 2020 at 12:08 pm

      You can just use 420 degrees, should be just fine!

      Reply
  4. george e basden says

    August 29, 2020 at 10:18 am

    Is my assumption correct to cut the recipe in half if using a 3 qt IP or 4 qt slow cooker?
    Thanks
    george

    Reply
    • Karen says

      August 31, 2020 at 6:19 pm

      Hi George, did you mean Instant Pot or slow cooker? If you’re making it in a 3 quart Instant Pot you’ll need a very small pan for the pot in pot cooking method. If you do indeed have one you can halve the recipe.

      Reply
  5. Megan says

    May 13, 2020 at 10:53 am

    Just made this and omg it tastes so good!!! I had to use a springform pan in my instant pot so my bread was slightly underdone in the middle and my chocolate chips sunk to the bottom because I got the wrong size but I’m okay with both of those things! Bottom line is it tastes amazing and it was pretty easy. Thanks for the recipe!

    ★★★★★

    Reply
    • Karen says

      May 13, 2020 at 1:20 pm

      Haha! I’m glad you liked it no matter what happened 🙂

      Reply
      • Pat Belmont says

        July 8, 2020 at 5:41 pm

        Just made this today and it came out great! Used my Bundt insert from my springform pan.

        ★★★★★

        Reply
        • Karen says

          July 11, 2020 at 10:04 pm

          Good idea!

          Reply
  6. Twila keeler says

    March 31, 2020 at 8:04 am

    Hi Karen, I was wondering if you could add a bit of cinnamon and nutmeg to this recipe? Would it change anything? 🇨🇦🇨🇦

    Reply
    • Karen says

      March 31, 2020 at 3:38 pm

      It would be great! Add it in 🙂

      Reply
  7. Jackie White says

    August 15, 2019 at 10:58 pm

    Is that about an average amount of sugar for a sweet bread or a little less? I’m trying to look for recipes that use less sugar than your typical recipes.

    Reply
    • Karen says

      August 16, 2019 at 12:00 pm

      Probably the average amount. The bananas do give it some sweetness.

      Reply
  8. Fay says

    August 15, 2019 at 3:29 pm

    I’m sorry I would have to say this recipe flunked. It looked beautiful but was so “wet” and heavy. I ate a piece and was so disappointed. Have to say it was my first failure out of all of your recipes. I will not be making breads or cakes again. Just as easy to cook in the oven and I know what the outcome will be. I do love all of your chicken and beef recipes that I have made (at least 3 or more a week) so keep those good recipes coming!!

    Reply
    • Karen says

      August 16, 2019 at 12:02 pm

      Sorry you had a bad experience. Did you by chance measure your bananas and zucchini with a digital scale to the gram?

      Reply
      • Jessie Bester says

        August 31, 2019 at 8:08 pm

        I had the same issue, but I didn’t measure to the gram, I did by the cups for the zucchini and had 2 bananas for them.

        Reply
  9. Linda says

    August 15, 2019 at 2:35 pm

    could you use a cup for cup gluten free flour????

    Reply
    • Karen says

      August 16, 2019 at 12:02 pm

      I’m sorry that I don’t know the answer to this question. I am not an expert in gluten free baking at all!

      Reply
  10. Rachel says

    August 8, 2019 at 12:38 pm

    Hi! This sounds amazing! I’ll probably regret asking this but do you have the nutritional information available?

    Reply
    • Karen says

      August 15, 2019 at 12:14 pm

      Hi, I just added it in above 🙂

      Reply
  11. Renea says

    July 25, 2019 at 1:30 pm

    I made this today and it’s Amazing I can’t Stop eating it

    ★★★★★

    Reply
    • Karen says

      July 26, 2019 at 1:33 pm

      Haha! Glad you liked it.

      Reply
  12. Rose says

    March 3, 2019 at 7:06 am

    How 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.

    Reply
    • Karen says

      March 6, 2019 at 9:36 am

      It’s about 2/3 cup of banana and don’t worry just leave out the chocolate

      Reply
  13. Jeanne says

    February 25, 2019 at 7:57 pm

    tried it verbatim and failed miserably:(. came out like a half cooked soggy gooey mess had to throw it all out

    Reply
    • Karen says

      February 26, 2019 at 10:34 am

      🙁

      Reply
  14. Jan says

    February 15, 2019 at 1:58 pm

    I 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?

    Reply
    • Karen says

      February 19, 2019 at 9:19 am

      I’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

      Reply
  15. Shara says

    November 3, 2018 at 11:00 am

    Just wanted to confirm – 60 minutes at high pressure in the IP? that seems awfully long.

    Reply
    • Karen says

      November 5, 2018 at 4:45 pm

      yes, that’s right 🙂

      Reply
    • carol says

      March 2, 2020 at 2:26 pm

      I cooked it for 60 mins & used a bundt pan but it wasn’t cooked all the way thru. Suggestions?

      Reply
  16. Shelly says

    September 26, 2018 at 5:08 pm

    Can you just make these things in the instapot without using the bundt pan or spring foam pan?

    Reply
    • Karen says

      September 29, 2018 at 5:18 pm

      Unfortunately you cannot. It will burn to the bottom of the pot. You could however make them in your slow cooker without a pan.

      Reply
      • Val says

        February 2, 2019 at 1:32 pm

        Can you use the silicone bakeware in an instant pot on a trivet ?

        Reply
        • Karen says

          February 4, 2019 at 4:15 pm

          yes

          Reply
  17. Nancy says

    September 3, 2018 at 6:44 pm

    How could I convert this into a muffin using my egg bites pan?
    Thanks!

    Reply
    • Karen says

      September 3, 2018 at 6:51 pm

      Hi 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.

      Reply
    • Penny says

      September 3, 2019 at 2:51 pm

      Hi! I followed recipe except I used one cup zucchini and 1/2 cup mini chocolate chips.

      I then divided batter between two silicone egg bite molds filling them 3/4 full. I covered them in foil and made them in high pressure for 25 minutes with a 10 minute npr. They turned out perfect!

      ★★★★

      Reply
  18. Margie says

    August 7, 2018 at 4:37 pm

    Tried 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.

    ★★★★★

    Reply
  19. Crystal says

    July 18, 2018 at 1:59 pm

    I 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?

    Reply
    • Karen says

      July 19, 2018 at 2:32 pm

      I 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.

      Reply
  20. Alli says

    June 16, 2018 at 9:31 am

    I 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.

    Reply
    • Karen says

      June 19, 2018 at 1:47 pm

      Yeah, 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!

      Reply
      • Donna says

        September 21, 2018 at 7:59 am

        Sometimes 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

        Reply
      • Lori says

        September 3, 2019 at 8:03 am

        You can now buy those cute little baby bundt pans at Aldi! Not sure how long they will have them, but I’m headed there now to get one (plus a baby spring form pan too!).

        Reply
        • Karen says

          September 3, 2019 at 1:05 pm

          Nice! I wish I had an Aldi.

          Reply
  21. Linda Halverson says

    May 21, 2018 at 10:04 am

    Could you add another small banana instead of zuchinni? Also would like to add a few walnuts.

    Reply
    • Karen says

      May 21, 2018 at 11:50 am

      Yes you could and walnuts sound great!

      Reply
  22. Kat says

    May 6, 2018 at 1:04 pm

    So do you not have to drain the zucchini like you normally would when making zucchini bread?

    Reply
    • Karen says

      May 8, 2018 at 9:20 am

      I didn’t.

      Reply
  23. Staci says

    April 30, 2018 at 11:49 pm

    Very good, but I will definitely use the bundt pan next time.

    ★★★★★

    Reply
    • Karen says

      May 1, 2018 at 1:27 pm

      Thanks Staci!

      Reply
  24. Carol says

    April 28, 2018 at 9:46 pm

    I grow my own zuchinni – anywhere up to 3 feet or so long. How many cups is a “small” shredded zuchinni?

    Reply
    • Karen says

      April 30, 2018 at 10:34 am

      I would say about 2 cups, not packed

      Reply
      • Grace says

        August 6, 2018 at 1:10 pm

        Thanks 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.

        Reply
  25. Rosalyn says

    March 13, 2018 at 8:31 pm

    Thank 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?

    Reply
    • Karen says

      March 15, 2018 at 6:20 pm

      I wrap it up tight and store in the freezer. It will last for a couple of months in there.

      Reply
  26. Charla Gonzales says

    November 23, 2017 at 5:51 am

    That was a really helpful post. Thanks, Karen!

    Reply
  27. Rumi says

    September 13, 2017 at 2:49 pm

    Just 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?

    Reply
    • Karen says

      September 14, 2017 at 11:40 am

      yes, 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.

      Reply
  28. Martha says

    August 18, 2017 at 5:07 pm

    Loved the recipe. I did make it in a bundt pan turned out great, flavorful and moist. I will definitely be making this again.

    ★★★★★

    Reply
  29. Jess says

    August 9, 2017 at 1:54 pm

    Sounds 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/

    Reply
  30. Lisa Langley says

    August 8, 2017 at 12:44 pm

    Curious…a lot of times I like to substitute unsweetened applesauce for the oil in baking recipes. Do you think that would work here?

    Reply
    • Lisa Langley says

      August 16, 2017 at 12:48 pm

      I 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….

      ★★★★★

      Reply
      • Karen says

        August 18, 2017 at 4:05 pm

        Wow! I’m impressed, Lisa.

        Reply
      • Lisa Messick says

        September 1, 2018 at 9:48 am

        Lisa, Which pan did you use?

        Reply
  31. Kara says

    August 8, 2017 at 10:46 am

    I 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!

    ★★★★★

    Reply
    • Karen says

      August 8, 2017 at 11:39 am

      yes it’s so fun to experiment! I think you’ll like it 🙂

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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