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Instant Pot Chocolate Bread
Course
Breakfast, Dessert
Cuisine
American
Keyword
banana, brown sugar, Chocolate Bread, whole-wheat flour
Prep Time
20
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
20
minutes
minutes
Servings
8
Calories
451
kcal
Author
Corrie
Ingredients
¾
cup
whole wheat flour
¾
cup
white flour
½
teaspoon
baking powder
1
teaspoon
baking soda
⅓
cup
brown sugar
⅓
cup
white sugar
½
teaspoon
salt
1
egg
½
cup
canola oil
2
small ripe bananas
peeled and mashed
1
small zucchini
shredded
1
cup
semi sweet mini chocolate chips
1
cup
water
Instructions
Grease a 6-cups Bundt pan. Keep aside.
In a bowl, mix together flours, sugars, baking powder, baking soda and salt.
In another bowl, add egg, oil and banana and beat until well combined.
Add the flour mixture and mix until just combined.
Gently, fold in the zucchini and chocolate chips.
Place the mixture into prepared pan.
With a piece of foil, cover the top of the pan.
Arrange a steamer trivet in the bottom of Instant Pot and pour water.
Place the pan on top of the trivet.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 1 hour.
Press “Cancel” and allow a natural release.
Remove the lid and transfer the pan onto a wire rack to cool for about 10 minutes.
Carefully, invert bread onto wire rack to cool completely.
Cut into desired slices and serve.
Nutrition
Calories:
451
kcal
|
Carbohydrates:
50
g
|
Protein:
5
g
|
Fat:
26
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
13
g
|
Trans Fat:
1
g
|
Cholesterol:
22
mg
|
Sodium:
324
mg
|
Potassium:
241
mg
|
Fiber:
4
g
|
Sugar:
28
g
|
Vitamin A:
45
IU
|
Calcium:
50
mg
|
Iron:
3
mg