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Healthy Zucchini Pie Recipe

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★★★★★

4.8 from 105 reviews

This Healthy Zucchini Pie is a flavorful low-carb dessert featuring a buttery almond flour crust and a spiced zucchini filling with a hint of lemon. Perfect for those looking for a nutritious twist on a classic pie, it combines warm spices and a tender, luscious texture in every slice.

Ingredients

Scale

Crust

  • 2 cups almond flour
  • 1 tsp xanthan gum
  • ¼ cup coconut flour
  • 4 tbsp erythritol
  • ¼ cup cold butter, diced
  • 1 tbsp lemon zest
  • ½ tbsp apple cider vinegar
  • 1 egg, lightly whisked

Filling

  • 6–8 large zucchini
  • 2 tbsp butter
  • ½–¾ cup brown sugar substitute
  • 2–3 tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • ½ tsp cardamom
  • 2 tbsp lemon juice
  • 1 tbsp arrowroot
  • 1 tbsp water

Instructions

  1. Prepare the Crust Dry Ingredients: In a mixing bowl, whisk together almond flour, xanthan gum, coconut flour, and erythritol until well combined. Add the cold diced butter and rub it into the dry ingredients with your fingers until the mixture resembles breadcrumbs.
  2. Make the Dough: Add lemon zest, apple cider vinegar, and the lightly whisked egg to the breadcrumb mixture. Mix thoroughly to form a cohesive dough. Flatten the dough into a disk shape, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
  3. Prepare the Zucchini Filling: While the dough chills, peel and dice the zucchini into approximately 1/2-inch cubes for even cooking. Heat a large stock pot over medium heat and melt 2 tablespoons of butter until it just begins to brown. Add the diced zucchini, reduce heat to low, and cook while stirring for 5 minutes.
  4. Add Filling Spices and Sweetener: Stir in the brown sugar substitute, cinnamon, nutmeg, allspice, cardamom, and lemon juice. Continue cooking on low heat for 10 minutes, stirring occasionally, until the zucchini is tender and flavors meld.
  5. Thicken Filling: In a small bowl, mix arrowroot powder with 1 tablespoon cold water to create a slurry. Gently stir this into the zucchini mixture and cook until thickened. Taste and adjust sweetness or lemon juice if needed. Remove from heat and allow filling to cool completely in the fridge before assembling.
  6. Preheat Oven and Prepare Pie Dish: Preheat the oven to 320°F (160°C). Lightly spray a 9-inch pie dish with cooking spray.
  7. Roll Out Dough Base: Remove the chilled dough disk and cut it in half. Return one half, covered, to the fridge. Roll the other half between two sheets of baking paper until thin enough to fit the 9-inch pie dish. Remove the top paper sheet and lay the dough into the pie dish, trimming edges and piercing the base with a fork.
  8. Blind Bake Crust: Bake the crust in the oven for 8-10 minutes, ensuring it doesn’t brown excessively. Remove and allow it to cool before adding the filling.
  9. Fill and Top the Pie: Spoon the cooled zucchini filling evenly into the crust. Brush the crust edges with water or egg wash. Roll out the remaining dough using the baking paper method, remove the top sheet, and cover the pie. Trim edges and pierce the top with a knife. Optionally brush the top with egg wash for a golden finish.
  10. Bake Completed Pie: Bake the pie for 10-15 minutes or until the top is lightly golden brown. Remove from the oven and allow the pie to cool before serving.

Notes

  • Use smaller zucchinis for fewer seeds and more tender texture in the pie filling.
  • Dice peeled zucchini evenly into ½ inch cubes for uniform cooking.
  • Cook zucchini on low heat to allow the flavors of brown sugar substitute and spices to fully infuse.
  • Keep an eye on the almond flour crust in the oven as it burns quickly; foil can be used to cover the pie if edges brown too rapidly.
  • Use powdered sweetener rather than granulated to avoid a grainy texture; if using allulose, increase the amount by 30%.
  • Chill the cooked filling at least 30 minutes before adding to the crust to prevent dough from melting.

Keywords: healthy zucchini pie, low carb dessert, almond flour crust, zucchini pie recipe, sugar-free pie, gluten-free dessert

Find it online: https://dinewithlily.com/healthy-zucchini-pie-recipe/