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Zucchini "Apple" Pie
It actually tastes like apples!

Servings: 4

Servings: 4
Ingredients
  • subheading: Filling:
  • 4 to 6 medium zucchini
  • 3 to 4 tbsp lemon juice
  • 3 to 4 tbsp apple cider vinegar
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 ⅓ cup sweetener (see notes)
  • Optional: 2 tsp apple extract
  • subheading: Topping:
  • 3 tbsp butter, melted
  • ⅔ cup almond flour
  • ⅓ cup coconut flour
  • ⅓ cup sweetener (see notes)
  • 1 to 2 tsp cinnamon
Steps
  1. Preheat oven to 350 F
  2. Peel, remove the seeds with a spoon, and dice the zucchini.
  3. Combine in a bowl with remaining filling ingredients.
  4. Pour zucchini mixture into an oven safe dish and bake 45 minutes.
  5. While the zucchini is baking, prepare the crust. Melt the butter and combine with remaining topping ingredients, set aside.
  6. Remove zucchini from oven, sprinkle the topping on, and return to the oven for 10 to 15 minutes. Let cool slightly and serve warm.
Notes
  • For the sweetener there are a few options. Use the full amounts of a granulated sweetener such as sugar or Splenda (1 ⅓ cup in the filling and ⅓ cup in the topping). If you use a sweetener like Truvia, follow the conversion chart on the package (Truvia uses 10 tbsp in the filling and 2 tbsp in the topping). If you use a liquid sweetener like pure stevia then use approx. 2 tsp in the filling (check your brands conversion chart), but I recommend sticking with a granulated sweetener like the previous options for the topping.
  • Apple extract is completely optional. I did not taste much of a difference using it vs not.
 

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