There’s something about zucchini pie that instantly takes me back to my childhood kitchen—the scent of fresh zucchini mingling with cinnamon and vanilla, warm slices cooling on the counter, and the happy hum of family digging in after Sunday dinner. I remember watching my grandmother carefully fold the batter, a ritual I now cherish repeating myself. Unlike your typical fruit pies, this zucchini pie is a secret little keeper, a slice of comfort with a subtle sweetness and a moist, tender crumb that always surprises guests. It’s like a love letter baked into a dessert, and just as easy as making a loaf, though infinitely more special. If you’re used to classics like apple or pumpkin pie, give zucchini pie a spin—you won’t miss the usual suspects. I promise it’ll become your go-to when zucchinis are in season (or when you’re craving something delightfully different!).
What is Zucchini Pie?
Think of zucchini pie as a sweet, moist cake disguised as a pie—or maybe a pie masquerading as a cake! It’s essentially grated zucchini mixed into a rich batter and baked until golden, then topped with a luscious glaze or frosting that makes every bite melt in your mouth. The name “zucchini pie” might throw some off at first, but it’s actually a beloved Southern tradition and a clever way to use up an overabundance of garden zucchinis. Instead of a typical double crust, this version focuses on soft, tender layers that hold together beautifully, with the zucchini adding moisture and a whisper of earthiness. It’s the kind of recipe that makes zucchinis feel like a pantry star—not just a veggie sidekick.
Why you’ll love this recipe?
What I love most about this zucchini pie is how it balances rich flavors with simplicity. The warmth of cinnamon and nutmeg combined with the subtle sweetness of the zucchini creates a flavor profile that’s deeply comforting without being too heavy or overly sweet. It’s like autumn wrapped up in a slice. Plus, this pie doesn’t require any fancy equipment or complicated steps—most of the work is just mixing and grating, making it perfect for those busy weeknights when you want something homemade but don’t have hours to spare. And here’s a little secret: zucchinis are often super affordable or even free if you have a garden, making this one a budget-friendly crowd-pleaser.
Aside from being a treat as dessert, zucchini pie is surprisingly versatile. I’ve served it brunch-style, paired with a dollop of Greek yogurt and fresh berries, and it was an absolute hit. Speaking of which, if you’re a fan of carrot cake or banana bread, you’re going to find some comforting similarities here—moist texture, warm spices, and that little veggie surprise that makes it feel wholesome yet indulgent. Honestly, this zucchini pie has made its way into my family’s rotation so often that it feels less like a special occasion dish and more like a beloved everyday classic.
How do I make Zucchini Pie?
Quick Overview
This zucchini pie is wonderfully straightforward to make but tastes like it took hours of love. Start by grating your zucchini and letting it drain to get rid of excess moisture—this keeps the texture just right. Then mix your dry ingredients separately from the wet, combining them gently to avoid any toughness. The filling and glaze add a beautiful twist, giving the pie that extra wow factor with swirls of cinnamon-sugar or cream cheese goodness. Bake until golden and fragrant, cool just enough to glaze, then slice. I love how forgiving this recipe is; even if you’re not an experienced baker, you’ll feel like a pro when you take that first bite!
Ingredients
For the Main Batter:
- 2 cups finely grated zucchini (about 2 medium zucchinis) – fresh from the market or your garden!
- 1 ¾ cups all-purpose flour – sifted for lightness
- 1 ½ tsp baking powder – for a nice rise without heaviness
- ½ tsp baking soda – balances acidity
- 1 tsp ground cinnamon – don’t skimp; it’s magic!
- ½ tsp freshly grated nutmeg – optional, but trust me, it adds warmth
- ½ tsp salt – enhances all the flavors
- 1 cup granulated sugar – you can reduce if you prefer less sweet
- 2 large eggs, room temperature – helps the pie hold together beautifully
- ⅔ cup vegetable oil – keeps it moist and tender
- 1 tsp pure vanilla extract – for that cozy aroma
- ½ cup plain Greek yogurt or sour cream – adds a subtle tang and richness
For the Filling:
- ½ cup brown sugar – packed
- 2 tsp ground cinnamon – for that cinnamony swirl
- Optional: ¼ cup chopped pecans or walnuts – for crunch and nuttiness
For the Glaze:
- 1 cup powdered sugar – sifted for a silky finish
- 2-3 tbsp milk (dairy or almond milk) – add gradually for perfect drizzle consistency
- ¼ tsp vanilla extract – subtle flavor booster
- Optional: a pinch of cinnamon for dusting
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your oven to 350°F (175°C). I always line my 9-inch pie dish with parchment paper or lightly grease it with butter – I like butter for that little extra flavor. This preparation ensures the pie releases easily and the bottom crisps up nicely without sticking. While the oven warms, you can prep the zucchini and get everything organized; timing is key here since this pie is all about fresh, simple ingredients coming together quickly.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. This step sets the foundation for your pie’s texture and flavor. Make sure you mix it just enough to incorporate the spices evenly—skip this and you might get those bitter flour pockets, yuck!
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs with the sugar until the mixture turns pale and slightly thick, about 2-3 minutes. Add the oil, vanilla, and yogurt (or sour cream) and mix until smooth. I love this moment in the kitchen because you can already smell the vanilla mingling with sweet eggs—it builds up that anticipation!
Step 4: Combine
Gradually fold the dry ingredients into the wet, stirring gently. Then add the grated zucchini, folding just until you don’t see any flour streaks. Trust me, overmixing here will make the texture dense, and you want it light and springy. Your batter should be thick but not stiff. This part takes patience, but it’s worth every fold.
Step 5: Prepare Filling
Mix the brown sugar and cinnamon in a small bowl. If you’re feeling adventurous or want extra texture, this is the point to stir in chopped nuts. This sweet and spicy filling adds dimensions when swirled through the batter that make every bite interesting and comforting.
Step 6: Layer & Swirl
Pour half the zucchini batter into your prepared pan and spread evenly. Sprinkle half of the cinnamon sugar filling over this layer. Add the remaining batter on top and finish with the rest of the filling. Use a butter knife or skewer to gently swirl the filling through the top layer, creating those beautiful marbled patterns that scream homemade charm. I always make sure not to over-swirl—just enough to see the gorgeous contrast.
Step 7: Bake
Bake for 45-55 minutes, checking at the 45-minute mark. It’s done when the top is golden and a toothpick inserted near the center comes out mostly clean (a few moist crumbs are fine). Oven temperatures can vary, so don’t stress if it takes a few extra minutes. The smell alone will let you know when it’s time!
Step 8: Cool & Glaze
Allow the pie to cool in the pan for about 15 minutes before transferring to a wire rack—this keeps the bottom from steaming and getting soggy. When the pie is just warm (not hot), drizzle the glaze over the top. It should be thick enough to coat but thin enough to spread with a spoon. If you add the glaze too soon, it can melt right off, so timing here is everything.
Step 9: Slice & Serve
Use a sharp serrated knife for neat slices; wipe between cuts if the glaze starts to get sticky. I like mine served slightly warm with a cup of coffee or herbal tea—there’s a softness to each bite that feels like a little hug. Leftovers? They’re even better the next day!
What to Serve It With
For Breakfast: A steaming mug of coffee or chai tea and a smear of cream cheese is my go-to pairing. The glaze and hint of spice feel just right as a slow wake-up treat.
For Brunch: Serve slices with fresh fruit salad and a drizzle of honey. Add a cold brew or a mimosa for an elegant touch—guests always comment on how “unexpected” but delicious it is.
As Dessert: Pair zucchini pie with vanilla ice cream or whipped cream for a cozy, nostalgic finish to dinner. I sometimes sprinkle toasted coconut flakes for a bit of crunch and warm aroma.
For Cozy Snacks: This pie makes an amazing afternoon nibble with hot tea or a glass of milk. It’s the kind of recipe that feels like a secret family treasure during quiet moments at home.
Our family has a tradition of bringing this pie to potlucks and church gatherings—it disappears in minutes every time. You’ll find it’s one of those unique, comforting dishes that spark conversation and warm hearts.
Top Tips for Perfecting Your Zucchini Pie
Zucchini Prep: Always grate your zucchini finely, then sprinkle with a little salt and let it sit for 15 minutes. Press or squeeze out the excess water with a clean kitchen towel—that’s the magic step to prevent sogginess without drying out the pie.
Mixing Advice: Resist the urge to overmix when combining wet and dry. Stir until you just no longer see streaks of flour—overworking activates gluten and makes the crumb chewy, which you don’t want here.
Swirl Customization: For a pretty pattern, try different swirling tools—a simple butter knife works great. To amp up flavor, add a pinch of clove or cardamom to the filling sugar for a seasonal spin. Keep the swirls visible but gentle.
Ingredient Swaps: No buttermilk? Yogurt is your friend (I’ve tried almond and it’s fantastic too). You can swap all-purpose flour for a mix of whole wheat pastry and all-purpose for a nuttier taste but keep the ratio mostly white for a tender crumb.
Baking Tips: Position the rack in the lower third of the oven for even baking and a crust that doesn’t brown too fast. If your oven tends to run hot, tent loosely with foil for the last 10-15 minutes.
Glaze Variations: Try cream cheese frosting for an extra decadent finish, or mix lemon zest into the glaze for a fresh, tangy kick. If you want less sweetness, a simple dusting of cinnamon sugar works wonders too.
I learned the hard way that zucchini texture makes or breaks this pie—once I skipped drying the zucchini and ended up with a runny mess. Trust me, that extra press-and-drain step is a must. Also, don’t fret about perfect swirls—the rustic charm is part of the joy!
Storing and Reheating Tips
Room Temperature: You can keep zucchini pie on the counter, covered lightly with a clean tea towel, for up to 1 day. It stays moist and fresh this way if you plan to eat it quickly.
Refrigerator Storage: Store in an airtight container or cover the pie tightly with plastic wrap. It holds up well for up to 4 days in the fridge. Just bring to room temperature or gently warm before serving; the glaze moves back to a soft sheen rather than a hardened sugar shell.
Freezer Instructions: For longer storage, wrap the cooled pie tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the fridge and refresh by warming slightly before serving. I usually glaze after thawing so the glaze stays fresh and glossy.
Glaze Timing Advice: If you plan to freeze, hold off on the glaze until you’re ready to serve. It’s much prettier and tastes fresher applied last minute. For shorter storage, glaze before refrigerating to keep a moist top layer.
With these tips, zucchini pie stays just as delightful whether devoured immediately or saved for later indulgence.
Frequently Asked Questions
Final Thoughts
Honestly, zucchini pie feels like the kind of recipe you hold close—delicious, straightforward, and packed with memories of good times and family gatherings. It’s proof that you don’t need fancy ingredients or complicated techniques to make something enchanting in your kitchen. The moist, spiced bite paired with that sweet swirl glaze turns humble zucchinis into a dessert that always surprises and delights. If you loved this, try playing around with different fillings or glazes and make it your own signature dish. I can’t wait to hear how your version turns out—drop a comment, share your tweaks, or just tell me about the moment you took that first bite. Happy baking, friend!
zucchini pie
Ingredients
Main Ingredients
- 10 oz zucchini shredded, all liquid squeezed out
- 0.5 cup shallots chopped
- 0.25 cup fresh chives chopped
- 0.5 cup part-skim mozzarella cheese
- 2 tbsp Parmesan cheese grated
- 0.5 cup white whole wheat flour King Arthur or all-purpose, or gluten-free flour mix
- 1 tsp baking powder
- 0.67 cup fat-free milk
- 1 tsp olive oil
- 2 large eggs eggs beaten
- 0.5 tsp kosher salt
- black pepper to taste
- cooking spray to lightly grease pie dish
Instructions
Preparation Steps
- Preheat oven to 400°F. Lightly spray a pie dish with cooking spray.
- Combine shredded zucchini, chopped shallots, chopped chives, and mozzarella cheese in a large bowl.
- In a separate bowl, sift together the flour and baking powder.
- Add fat-free milk, olive oil, beaten eggs, kosher salt, and black pepper to the flour mixture and blend well.
- Combine the wet mixture with the zucchini mixture and stir until evenly combined. Pour into the prepared pie dish.
- Sprinkle grated Parmesan cheese on top. Bake for 30 to 35 minutes or until a knife inserted into the center comes out clean.
- Let the pie stand for at least 5 minutes before slicing and serving.
