Have you ever thought of putting zucchini in a sweet pie? If not, you're in for a delightful surprise! This Sweet Zucchini Pie recipe transforms the humble summer squash into a wonderfully moist, tender, and flavorful cake. It's a fantastic way to sneak some extra veggies into your dessert, and no one will ever guess the secret ingredient. This simple, rustic pie is perfect for a cozy afternoon with a cup of tea or as a light breakfast treat. Let's get baking and discover the magic of zucchini in a whole new way!
Sweet Zucchini Pie
Ingredients for Sweet Zucchini Pie
- 250 g zucchini
- 2 large eggs
- 120 g butter
- 200 g granulated sugar
- 270 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- powdered sugar for dusting
How to Make Sweet Zucchini Pie
Grate the zucchini on a coarse grater or chop it in a blender.
Add eggs and melted butter to the grated zucchini.
Add all-purpose flour and baking powder.
Grate the zucchini on a coarse grater or chop it in a blender. Important! Don’t turn the zucchini into a smoothie; leave some small pieces to make the pie moister. For this recipe, you can also use mature summer squash or marrows. If you do, they need to be prepared – peeled and deseeded. Use only the firm flesh for the batter.
Melt the butter and let it cool slightly. Add the eggs and melted butter to the grated zucchini. Add the granulated sugar and, if desired, vanilla extract. Mix the ingredients well with a few pulses in the blender or by hand. Let it sit for 5 minutes to allow the sugar crystals to dissolve.
Add the all-purpose flour and baking powder. You can also add some whole wheat flour to make the pie healthier: for example, 70 g of whole wheat flour plus 200 g of all-purpose flour. This way, the pie will remain fluffy, and the batter won’t be gummy.
Mix the batter well and let it rest in the refrigerator for 15 minutes.
Mix the batter well and let it rest in the refrigerator for 15 minutes.
While the batter is resting, preheat your oven to 180°C (350°F).
Pour the batter into the baking dish, spreading it into an even layer.
Bake the sweet zucchini pie in a preheated oven for 45-50 minutes.
Cut the finished pie into 8 pieces.
Grease a 25 cm (10-inch) ovenproof dish with soft butter and dust it with a thin layer of flour. Pour the batter into the dish and spread it out evenly.
Place the sweet zucchini pie in the preheated oven and bake for 45-50 minutes. The exact time depends on the size of your dish, the thickness of the batter, and your oven’s characteristics, so it may vary slightly from what is stated in this recipe. You can check for doneness with a wooden skewer or a toothpick. If it comes out clean, the pie is ready. Alternatively, gently press the center of the pie with your finger; if it springs back, it’s done.
The finished pie can be cut into 8 pieces. At this stage, you can give it an extra bake – place it in a very hot oven for 3-4 minutes to get toasted scone-like pieces with crispy edges.
Dust the zucchini pie with powdered sugar and serve with tea or coffee.
Dust the zucchini pie with powdered sugar and serve with tea or coffee. It’s especially delicious with country-style, slightly salted butter. Give it a try!
And there you have it – a simple yet incredibly satisfying Sweet Zucchini Pie that's sure to become a new favorite! We hope you enjoy the moist texture and delicate sweetness of this unique bake. Don't hesitate to get creative with serving; a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of honey can elevate it even further. This recipe is a testament to how versatile vegetables can be. Enjoy every bite, and feel free to share your baking adventures with us!
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