½ cup all-purpose flour ¼ cup of cocoa powder
½ teaspoon baking soda ¼ teaspoon salt
6 tablespoons light brown sugar
2 tablespoons vegetable oil
2 tablespoons butter, melted and slightly cooled
½ teaspoon vanilla extract
¾ cup zucchini, shredded
½ cup semisweet chocolate chips, divided
In a suitable-sized bowl, mix together the flour, cocoa powder, baking soda, and salt. In another larger bowl, add the egg, brown sugar, oil, butter, and vanilla and beat until well combined.
Add the prepared flour mixture then mix until just combined.
Fold in the zucchini and ¾ of the chocolate chips.
Place the mixture into a lightly greased round pan and sprinkle with the remaining chocolate chips.
Place the pan in the instant pot.
Put on the Instant Air Fryer lid and cook on Bake mode for 35 minutes at 310 degrees F.
Place the pan onto a wire rack to cool for about 10 minutes. Cut the cake into serving-sized slices and serve.
Serves: 6 Prep Time: 10 mins Cooking Time: 35 mins Calories: 248 38.4g Protein: 12.1g Fat: 15.7g Carbs: