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Zucchini Pie with Oat Almond Crumble {vegan}

Here’s a surprise! A sweet pie with a cinnamon spiced zucchini pie filling! Baked in an easy whole-wheat press-in crust with a healthy “Dutch apple” crumble topping, this zucchini pie with oat almond crumble tastes like apple pie!

Zucchini Mock Apple Pie with Oat Almond Crumble | Letty's Kitchen

Just when you think fresh zucchini is over and out for the season, someone gives you a bag of zucchini from their garden, or maybe the one huge zucchini that grew well hidden amongst the foliage. What to do? Make dessert, a healthy mock apple pie using zucchini. I swear, if you didn’t tell them they wouldn’t know.

Click here to PIN Zucchini Pie with Oat Almond Crumble!

Giant zucchini for Zucchini Mock Apple Pie

Years ago, a baker friend emailed a short recipe for “Pretend Apple Pie”, made with zucchini instead of apples. “Tastes like apple pie”, she wrote. I told myself one day I’d try her recipe, making it healthier and vegan, with less sugar.

pie pastry with zucchini filling for Zucchini Mock Apple Pie with Oat Almond Crumble

Here’s my vegan zucchini pretend apple pie recipe, tested and retested, healthy with a whole grain crust and an oat almond crumble topping. Guess what? It tastes like homemade apple pie!

Zucchini Pie and Oat Almond Crumble recipe notes:

  • Want it easy and simpler? Make zucchini apple crisp: Skip the crust, layer the pie filling in an oiled 8 x 8 pan, and top with the oat and almond crumble.
  • For accuracy, use a scale (Affiliate link) to weigh your almond flour. A cup of almond flour (Affiliate link) can vary quite a bit in weight, from 2 ½ to 4 ounces, depending on how compact or loose your flour.
  • Coconut sugar vs. organic cane sugar: Coconut sugar (Affiliate link) has a caramel brown sugar-like flavor and is less sweet than cane sugar.

Zucchini Mock Apple Pie whole hot from the oven

  • It helps to preheat the oven at a higher temperature than baking temperature. Why? Ovens lose 35 to 50 degrees of heat when opened. So, peheat the oven to 425°F to compensate for the heat loss, then turn the dial down to 400°F. when the pie goes in the oven.
  • Allow your pie to cool at least an hour. 3 hours is even better. It will be much easier to cut and look better plated.
  • If you use cane sugar, stir in a little dark molasses for that brown sugar note. You could also swap in brown sugar for the coconut or cane sugar.
  • For savory pies, make this vegan press-in whole wheat olive oil pastry.

Ingredient details for this pie:

  • If you find yourself short on brown sugar, white sugar combined with molasses makes a fine substitute.
  • White whole wheat flour is 100% whole wheat, ground from white whole wheat kernels, instead of red wheat. White whole wheat flour (Affiliate link) is lighter in color and flavor–nice for baking. If you can’t find white whole wheat flour, use regular whole wheat flour.
  • Arrowroot flour (Affiliate link) is a more nutritious substitute for cornstarch or flour. Ground from root tubers of the tropical arrowroot plant into a starch-like white powder, arrowroot starch aka powder or flour is completely neutral in taste and translucent clear when cooked.

Slice of Zucchini Mock Apple Pie with Oat Almond Crumble

Still got zucchini? What else can you make with zucchini?

Make it a fabulous week–get in the kitchen and make something delicious—with zucchini!

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