Zucchini Pie with Crumb Topping

Zucchini Pie with Crumb Topping

Cat_Lady 0

"Tastes like an apple pie with a smooth texture! My husband LOVES this pie! He says the taste is somewhere between an apple and a pecan pie, but I think it tastes like apple. You may want to use less sugar depending on your taste. This is a great way to use all that zucchini from your garden! My family only likes zucchini bread once in a while, and my kids will only eat a few different veggies -- zucchini being one of them -- so I love discovering new ways to incorporate it into our meals and desserts. "

Ingredients 1 h 30 m {{adjustedServings}} servings 612 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 612 kcal
  • 31%
  • Fat:
  • 32.9 g
  • 51%
  • Carbs:
  • 75.8g
  • 24%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 126 mg
  • 42%
  • Sodium:
  • 337 mg
  • 13%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch pie dish with the pie crust, and place the pie dish onto a baking sheet.
  2. Place zucchini into the work bowl of a food processor, and process until pureed. Transfer the puree to a bowl, and whisk with eggs, 1 cup white sugar, 1/2 cup melted butter, 2 tablespoons flour, and the vanilla extract. Pour the mixture into the pie crust.
  3. Place 1/2 cup flour, brown sugar, and 3 tablespoons of butter into a bowl, and cut the mixture with a pastry cutter until the topping resembles coarse crumbs. Sprinkle the topping evenly over the pie filing.
  4. Bake in the preheated oven until the filling is set and the topping is lightly browned, about 45 minutes. Allow to cool for at least 30 minutes before serving.
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  • Cook's Note
  • I grow enough zucchini to shred and puree for freezing to last us until the next season. I have a food processor which makes shredding or pureeing a snap. For pureeing, I peel the zucchini first, then cut it into small cubes before processing.
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Reviews 7

  1. 9 Ratings


My family loved this! The sweetness overtakes any flavor from the zucchini. The only disappointment is that it doesn't use very much zucchini. Garden growers tend to have a lot of zucchini. Overall, it was delicious. My kids and husband asked me to bake them another one. We also topped ours with vanilla ice cream. Yum!

Jayne R Chandler

I made this pie today following the recipe exactly. Unfortunately my husband and I thought it was the worst "pie" I'd ever made and I'm a great baker especially pies. There is no way we felt it had an inkling of apple pie taste. I'll stick to zucchini bread or a savory zucchini pie. Very disappointing overall and wouldn't waste my time with making this again.


LOVE LOVE LOVE this pie! Everyone who has tasted this pie loved it! I have even passed out the recipe! So far I have made 5 pies with the only change being a little extra vanilla! ( I have had the recipe 2 weeks, lol) DO NOT doubt this recipe. DO NOT stick up your nose to the fact there is zucchini in it this recipe is AWESOME! :) Getting ready to go make another one now....