Best-Ever Vegan Zucchini Bread Pressure Cooker Recipe
A moist, tender, and perfectly spiced vegan zucchini bread made in the pressure cooker. This easy one-bowl recipe uses wholesome ingredients and yields an irresistible loaf every time.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 0.5 cup granulated sugar
- 0.33 cup brown sugar
- 1 cup unsweetened applesauce
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.125 teaspoon cardamom
- 1 cup shredded zucchini heaping, from 1 medium zucchini
- 0.5 cup walnuts
Instructions
Instructions
- Grease a 9x5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together granulated sugar, brown sugar, applesauce, vegetable oil, and vanilla extract until well combined.
- In a separate bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cardamom.
- Gradually stir dry ingredients into wet mixture without overmixing.
- Fold in shredded zucchini evenly throughout the batter.
- Pour batter into prepared loaf pan and smooth the top.
- Add 1 cup of water to the bottom of the pressure cooker for steam.
- Place loaf pan on trivet, seal lid, set valve to sealing, and cook on high pressure for 50 minutes. Quick release once done.
Notes
Let the bread cool in the pan for at least 10 minutes before transferring to a wire rack. Slice and serve warm with vegan butter or enjoy plain.