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INSTANT POT DOUBLE CHOCOLATE ZUCCHINI BREAD
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| INGREDIENTS | |
| 1 cup | water |
| 1 1/2 cups | all-purpose flour |
| 1 cup | granulated sugar |
| 1/2 cup | cocoa powder |
| 1/2 tsp | cinnamon |
| 1/2 tsp | baking powder |
| 1/2 tsp | baking soda |
| 1/2 tsp | salt |
| 2 | eggs, large |
| 1/2 cup | vegetable oil |
| 1 tsp | vanilla extract |
| 1 cup | shredded zucchini, do not drain |
| 1/2 cup | semi-sweet chocolate chips |
INSTRUCTIONS
1. Grease and flour an 7-inch push pan. Fill your pressure cooker with 1 cup water and place trivet inside.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, cinnamon, baking soda, baking powder, and salt.
3. In a medium bowl, whisk together the eggs, vegetable oil, and vanilla.
4. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until combined. Fold in the zucchini and chocolate chips.
5. Pour the batter into the prepared push pan. Place a paper towel on top of pan and tightly cover with foil.
6. Create a foil sling and lower the filled pan into the instant pot so it sits on top of the trivet.
Close the lid and set to sealing.
7. Press manual or pressure Cook button on high pressure for 65 minutes.
8. When timer beeps, quick release pressure, unlock lid and remove it, and carefully remove bread using foil sling.
9. Remove foil and paper towel to gently blot up any additional moisture that may have accumulated.
10. Let cool on a cooling rack 10 minutes. Remove using push feature in pan.
11. Store any leftovers in an airtight container up to three days.
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