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Instant Pot Chocolate Zucchini Muffin Cake

chocolate zucchini cake on a white plate drizzled with peanut butter

4.3 from 3 reviews

Rich, dark, healthy Chocolate Muffin Cake “baked” in your pressure cooker!

Ingredients

Scale
  • 2 medium avocados, peeled and pitted
  • 3 eggs
  • ½ cup coconut sugar (may substitute with granulated sugar or brown sugar) – see notes regarding sweetness level
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 ¼ cups white whole wheat flour
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 2 cups finely shredded zucchini, squeezed and drained of excess liquid
  • ¼ cup dark chocolate chips, plus extra for topping
  • Optional: Natural peanut butter for drizzling and a sprinkle of flaky sea salt

Instructions

  1. Spray a 7 inch cake pan with nonstick cooking spray; set aside.
  2. To a blender or food processor add avocados, eggs, sugar, milk, and vanilla.  Blend until completely smooth, scraping down the sides if needed. Set aside.
  3. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, and salt.  Stir in zucchini and chocolate chips until they are well distributed into the flour mixture (i.e., no clumps of zucchini).
  4. Pour in avocado mixture and use a spatula to stir just until the dry ingredients are incorporated.
  5. Scrape batter into the cake pan and smooth the top.  
  6. Pour 1 cup water into the pressure cooker pot and place a trivet inside.
  7. Center the filled pan on a foil or silicone sling and lower the pan onto the trivet.
  8. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 40 minutes.
  9. When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.  The cake should be moist on top, but set. If the batter is still loose and wet, return to the pressure cooker for another 5 minutes.
  10. Carefully remove the cake pan to a wire rack and let cool uncovered for 5 minutes.  
  11. Slice and serve!  Drizzle each serving with runny peanut butter and sprinkle with a pinch of flaky sea salt.

Notes

  • This is a DARK chocolate cake, as in, not overly sweet.  To make it sweeter, use ⅔ cup of sugar and ⅓ cup chocolate chips.  
  • May substitute the avocados with about 1 ⅓ cup of mashed bananas or pumpkin puree.
  • The cake is moist and fudgy, but not wet and gooey.  Pressure cook another 5 minutes if the cake seems underdone.
  • This cake stores well in the fridge or freezer, but may dry out a bit after the second day.  To prevent this, cut into slices and wrap each tightly with plastic wrap for storing.

Keywords: Healthy Breakfast, Chocolate Zucchini Cake, Instant Pot breakfast