Instant Pot Zucchini Bites are a tasty, moist pressure cooker treat to serve up for breakfast or as a snack.

This quick gluten free recipe uses two silicone molds to make 14 bites or some might call them muffins.

The recipe for Instant Pot Zucchini Bites can easily be cut in half if you only have one silicone mold.

After spooning half the recipe into the first mold I usually stir a handful of semi-sweet chocolate chips into the remaining batter just to add some variety.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To start making these delicious little nuggets I peeled and grated a small zucchini to make about 1 1/2 cups.

 Then I dumped brown sugar, vegetable oil, vanilla extract, a large egg and almond milk into a large mixing bowl.

I used a wire whisk to beat the ingredients until they were well combined.

Then I measured in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour that I had spooned into a measuring cup. I did this to make sure it stayed light and fluffy.

I followed the flour with some baking powder, baking soda and a bit of salt.

Using the whisk again I beat the dry ingredients in until just combined before stirring in the grated zucchini with a large spoon.

Then I greased my silicone egg bite molds and started scooping in the batter.

 I filled the first mold about 3/4 full.

After filling the first mold I added some semi-sweet chocolate chips into the batter.  

I scooped out the batter, filling the egg bite mold 3/4 full again.

Then I covered the molds well.  I used my silicone lid for one and covered the other with tinfoil that I had sprayed with cooking spray.

Next I poured 1 1/2 cups of water into my Instant Pot and placed my trivet inside.  I stacked my egg bite molds one on top of the other.

Then I placed the lid on the Instant Pot, turned the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 12 minutes.

Once the Instant Pot was done cooking, I allowed it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.

I carefully lifted out the egg bite molds and immediately removed the tinfoil and lid.

I allowed them to cool in the molds for about 10 minutes before flipping them out onto a rack to finish cooling.

Instant Pot Zucchini Bites are a great way to add zucchini to your diet.

With or without the addition of chocolate chips you will enjoy these tasty morsels.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Here are some other “Bite” recipes you may enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These Instant Pot Zucchini Bites:

• 2/3 brown sugar
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 egg, large
• 1/4 cup almond milk
• 2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups coarsley grated zucchini
  Optional:
• semi-sweet chocolate chips

How to Make Instant Pot Zucchini Bites:

1. Spray two egg bite molds with cooking spray. Recipe can easily be cut in half if you only have one mold. I would still use the egg.
2. Peel and grate the zucchini. Set aside.
3. Dump the brown sugar, vegetable oil, egg, vanilla extract and almond milk into a large mixing bowl.
4. Beat together with a wire whisk.
5. Spoon the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour into a measuring cup. Pour into the mixing bowl.
6. Measure in the baking powder, baking soda and salt. Whisk together just until combined.
7. Stir in the grated zucchini using a large wooden spoon.
8. Fill the first egg bite mold 3/4 full.
9. If using the semi-sweet chocolate chips add them to the remaining batter. 
10. Spoon the batter into the second egg bite mold. Fill 3/4 full.
11. Spray tinfoil with cooking spray and cover the molds well. Or use your silicone lid.
12. Pour 1 1/2 cups water into the Instant Pot.
13. Place the trivet in the Pot and stack the egg bite molds on top of it.
14. Place the lid on the Instant Pot, turn the steam release handle to the sealing position and set the Instant Pot to Pressure Cook High for 12 minutes.
15. Once the Instant Pot is done cooking, allow it to do a Natural Release for 10 minutes before turning the steam release handle to the venting position.
16. Remove the lid and carefully lift out the egg bite molds.
17. Immediately remove the tinfoil and silicone lid.
18. Allow to cool in molds for about 10 minutes.
19. After 10 minutes invert onto rack to continue cooling.
20. Serve and enjoy!