Instant Pot Chocolate Zucchini Brownies: Brownies Made Simple

With these Instant Pot Chocolate Zucchini Brownies, no one will ever know that one of the main ingredients of these brownies is zucchini!

How many times have you wished that you could make a dessert that’s simple and healthy? You and your family are in for a real treat with these Instant Pot Chocolate Zucchini Brownies. Even when you tell them, they’re going to try and call your bluff. The good news? You know the truth and you’ve successfully found a way to get some nutrients and vegetables into the tummies of your children.

These zucchini brownies are a terrific after-school snack for the kids.

Great for an after-school snack, or even as a after-dinner treat, these instant pot zucchini brownies are seriously too good to pass up. Not only do they taste amazing, but you can rest easy knowing that this recipe is simple, thanks to the help of your Instant Pot! In less than an hour, you’ll have gooey, delicious brownies that no one will be able to say no to. With the addition of healthy ingredients, they shouldn’t even have to! Did I mention how much I loved my Instant Pot?

Ingredients to make Instant Pot Chocolate Zucchini Brownies:

• • 2/3 cup flour
  • 3/4 cup unsweetened baking cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup shredded zucchini
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup melted butter

HOW TO MAKE INSTANT POT CHOCOLATE ZUCCHINI BROWNIES

5. Place 1-1/2 cups water into the instant pot and place the trivet into the pot. Use the sling to place the pan into the pot and tuck the loose ends of the sling inside the pot.

How long do you cook the zucchini brownies in the Instant Pot?

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Instant Pot Chocolate Zucchini Brownies

With these Instant Pot Chocolate Zucchini Brownies, no one will ever know that one of the main ingredients of these brownies is zucchini! How many times have you wished that you could make a dessert that's simple and healthy? 

Calories 2197kcal

Author Winona Rogers

Ingredients

• 2/3 cup flour
• 3/4 cup unsweetened baking cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup shredded zucchini
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup melted butter

Instructions

• In a small bowl, combine flour, baking cocoa, baking powder and salt. Mix well and set aside. 
  
• In a larger mixing bowl, combine zucchini and sugar and mix well. Stir in eggs, vanilla and melted butter. Add dry mixture and stir just until combined. 
• Grease a pan that fits inside of your instant pot with nonstick cooking spray. Pour batter into pan.
• Grease a sheet of foil and place it on top of the pan. Make a foil sling by folding a long piece of foil in half and placing it under the pan and bring the ends upward to the top. 
• Place 1-1/2 cups water into the instant pot and place the trivet into the pot. Use the sling to place the pan into the pot and tuck the loose ends of the sling inside the pot. 
• Place the lid on the instant pot and seal shut. Close the pressure release valve. Set the pot to manual, high pressure for 45 minutes. When cooking cycle is complete, quick release pressure and open the pot. Carefully remove the pan using the foil sling, remove and discard foil and cool completely before cutting into bars. 

Nutrition

Calories: 2197kcal | Carbohydrates: 306g | Protein: 34g | Fat: 110g | Saturated Fat: 66g | Cholesterol: 571mg | Sodium: 1545mg | Potassium: 1618mg | Fiber: 24g | Sugar: 204g | Vitamin A: 3560IU | Vitamin C: 22.2mg | Calcium: 235mg | Iron: 14.8mg

You may also like these other desserts in the Instant Pot:

• Instant Pot Cheesecake with Graham Cracker Crust
• Instant Pot Peach Cobbler
• Instant Pot Blueberry Coffee Cake