- 10 minutes
- 50 minutes
This homemade zucchini banana nut bread recipe is a great way to use up extra zucchini and bananas. Bake some up, grab a slice for a quick snack and enjoy!
- Combine the bananas, zucchini, oil, cinnamon, salt, sugar, vanilla, egg and nuts in a bowl and stir until thoroughly combined.
- In a separate bowl, whisk the flour and baking soda. Add the dry ingredients to the wet and fold just until combined. Some lump or pockets of flour are OK.
- Transfer the mixture to a greased baking dish that fits in your electric pressure cooker, in this case an 8” round cake pan. Seal the top with aluminum foil. Place 1 cup of water in the bottom of your pot, then set your bread pan on top of a trivet or small metal dish like a spring form pan without the base.
- Set your electric pressure cooker to cook on high pressure for 50 minutes. Let the steam release naturally, remove the pan when it is cool enough to extract, and let cool before serving.