The pot lid rattles and you know dinner is almost ready. You catch the cozy steam sneaking out as that pressure build makes the kitchen smell dang good. This recipe is all about easy and getting you that warm, tasty loaf with minimal mess.
You glance over at your pressure cooker and see the shiny lid doing its thing while that zucchini bread bakes. You recall the last time you did this, how the flavors just kinda popped out all tender and delicious. Its a reminder that sometimes simple is best in the kitchen.
Waiting might feel slow but soon you sense that soft pull of the bread ready to come out. That quick release valve you trust lets you peek inside your pot and the broth depth of moisture from the zucchini keeps everything perfect. Youre almost there, just gotta let it cool before slicing.
Why This Recipe Works Every Single Time
- The 1 bowl method means you gotta wash less and the flavors get to hang out together real good.
- Ground flaxseeds bind the bread so its moist but not soggy at all.
- The zucchini adds fresh broth depth without any extra oils or heaviness.
- Brown sugar with cinnamon creates that cozy aroma that fills your house.
- Pressure cooking seals in moisture and bakes evenly faster than the oven.
- You get a tender pull thats soft but sturdy enough to slice without crumbling.
What Goes Into the Pot Today
- ¼ cup canola oil you can swap it with melted coconut oil, vegan butter, or applesauce for oil-free option
- ⅓ cup almond milk a nice dairy free choice that keeps things light
- 1 tablespoon ground flaxseeds the vegan egg substitute youll wanna trust
- 1 cup brown sugar adds both sweetness and that deep color
- 2 teaspoons pure vanilla extract brings out all the warm notes in the bread
- 1 cup grated zucchini about one medium zucchini, packed with moisture and freshness
- 1 ½ cups all purpose flour or you can go white whole wheat if feeling nutty
- ½ teaspoon baking powder helps the bread rise nicely
- ½ teaspoon baking soda works with the baking powder for perfect texture
- ½ teaspoon salt and 1 teaspoon cinnamon balance flavors and add spice coziness
- Optional 1 cup dairy free chocolate chips or chopped walnuts if you want some texture surprises
Walking Through Every Single Move
- First, preheat your oven to 350 F (175 C), and lightly grease your loaf pan or line it with parchment paper so the bread wont stick later.
- Next, whisk together your almond milk and ground flaxseeds inside a big bowl. Let it sit a few minutes so it can thicken up just right to act as your egg substitute.
- Now stir in your canola oil, brown sugar, and vanilla extract. Whisk these together real good until smooth and all mixed up.
- Add the grated zucchini right in and give it a gentle stir so the moisture gets spread evenly through your batter.
- Sift in all your dry ingredients the flour, baking powder, baking soda, salt, and cinnamon. Stir gently until just combined. Dont go overmixing or youll lose that tender crumb.
- Pour batter into your prepped pan and smooth out the top nice. Into the oven it goes for around 45 to 55 minutes. Youll know its done when your toothpick comes out clean. Let it cool 10 minutes in pan, then transfer to a wire rack before slicing.
Valve Hacks You Need to Know
- If your quick release valve wants to stick, try nudging it gently with a wooden spoon instead of your fingers.
- For a deeper broth depth in flavor, add a small splash of almond milk to your batter before cooking.
- If your pressure cooker has a slow release option, use it with zucchini bread to keep that tender pull intact without drying the crust.
- Always let the pressure drop naturally a bit before quick releasing to avoid splatter.
- Clean your valve regularly with warm soapy water so it keeps sealing tight and working smooth.
What It Tastes Like Fresh From the Pot
Right outta your pressure cooker, this zucchini bread smells like warm cinnamon and vanilla hugs. The crust is soft but has just enough of a gentle bite to make that first slice satisfying.
When you tear into it, the bread feels so tender with a moist crumb that kinda melts in your mouth. You notice how the zucchini moisture keeps the bread from feeling dry or dense, which is awesome for vegan goodies.
The hint of brown sugar sweetness and cinnamon spice lingers real nice after every bite. If you tossed in those chocolate chips or walnuts, they pop out with extra yummies that make every slice feel special.
How to Store This for Later
- Wrap your cooled zucchini bread tightly in plastic wrap so it stays moist and doesnt dry out.
- If you wanna keep it fresh for a couple days, store wrapped bread in an airtight container at room temp.
- For longer keeping, slice and freeze your loaf pieces in ziplock bags. Thaw out overnight before enjoying.
- Leftovers can also chill in the fridge wrapped well but let it come to room temp before slicing to get that tender pull back.
The FAQ Section You Actually Need
- Can I use different flours? Yep! White whole wheat is great, but you can swap in gluten free blends too. Just expect slight texture changes.
- What if I dont have flaxseeds? You can use chia seeds ground up, or even a store-bought egg replacer works for this recipe.
- How moist is this bread? Its super moist thanks to the zucchini and oil, but not wet or mushy at all.
- Does the pressure cooker change the texture? A little! Its more tender and moist than oven-only bread because the pressure traps steam inside.
- Can I add nuts or chocolate chips? Totally! They add great texture and flavor. Just fold in at the same time you add the zucchini.
- Whats the best way to serve it? Its fab plain or topped with vegan butter or nut butter spread for an easy snack or breakfast.
1 Bowl Vegan Zucchini Bread
This moist and fluffy 1 bowl vegan zucchini bread is a comforting and easy-to-make treat loaded with cinnamon, brown sugar, and fresh zucchini. Perfect for breakfast or dessert!
Equipment
- 1 Mixing bowl large
Ingredients
Main Ingredients
- ¼ cup canola oil may sub melted coconut oil, vegan butter, or applesauce for oil free
- ⅓ cup almond milk unsweetened
- 1 tablespoon ground flaxseeds vegan egg substitute
- 1 cup brown sugar
- 2 teaspoons pure vanilla extract
- 1 cup grated zucchini about 1 medium zucchini
- 1 ½ cups all-purpose flour or white whole wheat
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup dairy free chocolate chips or chopped walnuts optional
Instructions
Instructions
- Preheat your oven to 350°F (175°C), and lightly grease your loaf pan or line it with parchment paper.
- Whisk together almond milk and ground flaxseeds in a large bowl. Let sit a few minutes to thicken.
- Add canola oil, brown sugar, and vanilla extract. Whisk until smooth and combined.
- Stir in grated zucchini so moisture is dispersed evenly through the batter.
- Sift in the flour, baking powder, baking soda, salt, and cinnamon. Stir gently until just combined.
- Fold in optional dairy-free chocolate chips or chopped walnuts, if using.
- Pour batter into prepared pan. Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack before slicing.
Notes
To make muffins, line a 12-count muffin pan and bake at 350°F for 15–20 minutes. For oil-free versions, substitute applesauce. To make it gluten-free, use a GF flour mix.
