Introducing Zucchini Pie

Zucchini Pie Anyone?!?

When I say zucchini pie, most people give me a weird look! However, when they try it, they find that it is quite yummy! It reminds me of a custard pie; smooth, creamy, amazing.  It is a great way to use up that one zucchini that you found hiding that has grown to the size of a small baseball bat. Go ahead and peel half of the skin off, chop into big chunks and cook on the stove with a little bit of water. Than make sure you drain the zucchini well so your pie does not turn out runny.

This was a childhood favorite growing up. My mom made it every summer and I decided that I had to come up with a healthier version. I got to work testing the recipe using different kinds of sugar, flour, milk and oil.  I tried wheat flour, brown rice flour, coconut flour, raw sugar, maple syrup, coconut sugar, organic butter, coconut oil, almond milk and raw milk.  My friends were over that day and they helped me write down all the different ingredients, taste test and give their honest opinions 🙂 Although I really wanted coconut sugar to work, it turned out dark (which isn’t a problem) but the longer it sat in the fridge (because it is REALLY good chilled), it didn’t taste as great.

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Use this recipe with your favorite pie crust. I also like to make it without a crust and bake it in a greased glass dish.

The following is the recipes that came out a winner!  To make it dairy free, replace the raw milk with almond milk and the butter with coconut oil.

Zucchini Pie

Zucchini Pie


  • 1 cup cooked zucchini
  • 1/2-3/4 cup maple syrup (can use raw sugar)
  • 1 egg
  • 2 1/2 tablespoon brown rice flour
  • 1 teaspoon vanilla
  • 1 cup raw milk
  • 1 1/2 tablespoon organic butter
  • cinnamon and nutmeg


  1. Put all ingredients in a blender. Blend well.
  2. Pour into unbaked pie shell. (or greased glass pan)
  3. Sprinkle with cinnamon and nutmeg.
  4. Bake at 425 degrees for 10 minutes, than 305 degrees until set (up to 30 min)


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