Instant Pot Chocolate Zucchini Brownies

Instant Pot Chocolate Zucchini Brownies are a moist and decadent treat that offers a healthier dessert option without compromising on taste. With the convenience of one pot, this recipe incorporates the goodness of zucchini into brownies for a guilt-free way to satisfy your sweet tooth.

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:

1. In a small bowl, combine flour, baking cocoa, baking powder, and salt. Mix well and set aside.

2. 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.

3. Grease a pan that fits inside of your instant pot with nonstick cooking spray.
4. Pour batter into pan.
5. Next, grease a sheet of foil and place it on top of the pan.
6. Make a foil sling by folding a long piece of foil in half and placing it under the pan. Then bring the ends of the foil upward to the top.

7. 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.

8. Place the lid on the instant pot and seal shut. Close the pressure release valve. 

9. Set the instant pot to manual, high pressure for 45 minutes.

10. When the cooking cycle is complete, quickly release pressure and open the pot.

11. Carefully remove the pan using the foil sling. Remove and discard foil. Let the instant pot chocolate zucchini brownies cool completely before cutting them into bars. 

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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 Elisha Baba

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.