Gluten Free, Paleo Friendly Zucchini Bread—Instant Pot

ZucchiniBreadGF Collage

This zucchini bread is adapted from the recipe my mother used. Its aroma, sweetness and texture bring back all of those childhood memories of mom baking in the kitchen. I was diagnosed with Celiac disease over 10 years ago and have since learned to cook without gluten as well as a number of other foods that I also have allergies or sensitivities to. Living with a disease like this, forces you to become very familiar with everything that goes into your body.

I purchased an Instant Pot Electric Pressure Cooker last year and it has become my absolute favorite kitchen appliance. I was inspired to make Zucchini Bread in the Instant Pot after reading a Facebook post in the Instant pot group about cranberry nut bread. I decided to purchase a 7” wide and 3” deep Fat Daddio Spring Form Pan with a removable bottom from after several recommendations. This pan is very sturdy and fits perfectly inside my 6 qt Instant Pot.

Makes 2 loaves

What you will need:

3 Large Eggs (of course we use farm fresh eggs from our Fargreen Hens)

1 cup Organic Coconut Palm Sugar (you may want to add another ½ cup if you prefer more sweetness)

½ cup Raw Honey (local is best)

1 cup of cool melted organic extra virgin coconut oil

2 cups of grated zucchini (organic if possible)

3 tsps organic vanilla extract (make sure it’s gluten free)

Whisk together all of these wet ingredients and set aside.


Mix together the dry ingredients in a separate bowl.

3 cups Gluten Free King Arthur All Purpose Baking Mix. (This is my gf go to all-purpose flour)

1 tsp. ground Pink Himalayan Salt

1 tsp.  Baking Powder Gluten and Aluminum Free

3 tsp. Organic Cinnamon

Add to the wet ingredients and mix thoroughly.

You may also add 1 cup of nuts or raisins. For a more decadent desert my kids like it with Ghirardelli Bittersweet Cocao Baking Chips. I make the first loaf with out and then stir in ½ cup of the chocolate chips to mix for the second loaf.

This is enough for 2 loaves. I scooped roughly 2 ½ cups of mix into the parchment lined 7” spring form pan and gently pushed it to the sides and smoothed the top using a spatula.

Prepare the Instant Pot Electric Pressure Cooker by placing the rack that came with it in the bottom with the handles up and add 1 cup of water to the pot. Place the zucchini mix pan onto the rack and close the instant pot lid. Use the manual setting with high pressure for 30 minutes. Allow the pressure to release naturally which takes roughly 20 minutes.

Carefully remove your spring form pan from the instant pot. You could make the foil sling that goes underneath, carefully grab the rack handles with tongs or a towel or I was able to use a towel to grab the side of the pan and lift it right out. Push the Fat Daddio spring form pan base up and out of the pan. Remove the parchment from the side of the loaf. I slid a flipper between the parchment and the base and easily transferred the loaf to a serving plate.

We like to eat this while it’s hot with some butter. The texture is moist and delicious!!

You can also use 2 regular loaf pans and bake both loaves together in a regular oven at 350 degrees for 1 hour.

Note: On my mother’s recipe card she noted that this freezes well…ours don’t last long enough for the freezer. I do however, grate zucchini with my food processer when it’s plentiful and then vacuum seal it in 2 cup portions and freeze that so it’s available any time I just have to have zucchini bread. Shopping List


Amazon Affiliate Links included for your convenience in order to locate products used in the recipe.