Instant Pot Zucchini Bites - Gluten Free

1

Peel and grate some zucchini. Set aside.

2

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

3

Measure in gluten free flour, baking powder, baking soda and salt. Whisk together just until combined.

4

Stir in the grated zucchini using a large wooden spoon.

5

Spray two egg bite molds with cooking spray.

6

Fill the first egg bite mold 3/4 full.

7

If using the semi-sweet chocolate chips add them to the remaining batter.

8

Spoon the batter into the second egg bite mold. Fill 3/4 full.

9

Spray tinfoil with cooking spray and cover the molds well. Or use your silicone lid.

10

Pour water into Instant Pot. Stack the egg bite molds on trivet. Place lid on Pot, turn steam release handle to sealing position and set Pot to Pressure Cook High for 12 minutes.

11

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.

12

Remove the lid and carefully lift out egg bite molds. Immediately remove the tinfoil and silicone lid. Allow to cool in molds for about 10 minutes.

13

After 10 minutes invert onto rack to continue cooling.

14

Serve.

15

Enjoy!