Instant Pot Chocolate Zucchini Cake
Instant Pot Chocolate Zucchini Cake is a double chocolate zucchini cake. This is the best Instant Pot zucchini recipe I have made by far. Moist, fudgy, and loaded with sweet chocolate morsels in every bite.
Servings 1 cake
Calories 276kcal
Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 1/2 cup cocoa powder
- 1 cup brown sugar
- 1 teaspoon salt divided
- 1 teaspoon baking soda
- 1/4 cup vegetable or canola oil
- 1/4 cup butter melted
- 1/2 cup sour cream full fat
- 2 large eggs + 1 egg yolk room temperature
- 1 cup shredded zucchini
- 1/2 teaspoon vanilla extract
- 3/4 cup chocolate chips milk chocolate or semi-sweet
Icing
- 1/2 cup powdered sugar
- 1 tablespoon milk
Instructions
- The first thing you want to do is shred your zucchini and then place it in a strainer. Sprinkle with 1/2 a teaspoon of salt and let sit. Every now and again go and press it down to try and get the liquid to strain from zucchini.
- Now in a bowl, you want to add your brown sugar, oil, melted butter, and give a good mix.
- Then toss in your sour cream, eggs, and vanilla. Mix again.
- Once creamy, stir in your cocoa powder and whip it up.
- Once incorporated you will add in all your flour, baking soda, and the other 1/2 teaspoon of salt.
- Now grab your zucchini and place it in a cheesecloth or paper towel and squeeze it hard to release any more liquid.
- Pour zucchini and chocolate chips in the bowl, and whip it up.
- Now pour your cake batter into a parchment-lined 7-inch pan and then wrap tightly with aluminum foil. Make sure the center is up a bit or the cake will stick to the top of the aluminum foil as it rises.
- Pour 1 1/2 cup of water in Instant Pot, and then place a trivet or a silicone sling with cake sitting on top.
- Place Instant Pot lid and ensure the vent is sealed. Do high pressure for 50 minutes, with a natural release of 20 minutes.
- Remove any extra pressure off after 20 minutes. Remove cake and allow to cool on a cooling rack.
- Once the cake is cool whisk powdered sugar and milk together and then drizzle over your chocolate zucchini cake.
Video
Notes
Make sure to stick a toothpick in your cake to ensure it comes out clean. If not you can return the cake and cook for another 5-10 minutes.
This is a pretty rich cake, so feel free to do 1/2 cup of chocolate chips if you would prefer less rich.
Nutrition
Serving: 1slice | Calories: 276kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 402mg | Fiber: 2g | Sugar: 31g