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    Home Β» Dessert

    Easy Zucchini Mock Apple Pie

    Aug 25, 2022 · 9 Comments

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    Quick and easy zucchini mock apple pie replaces apples with economical zucchini, but your taste buds will never know! It's a low-fuss, delicious, and adaptable (gluten-free, sugar-free, etc.) summer dessert for BBQs, potlucks, and picnics!

    completed Vegan Zucchini Mock Apple Pie with a slice plated on a white plate against a light background

    What is Mock Apple Pie?

    Mock apple pie recipes are designed to taste like apple pie but with no apples. Before refrigeration, these pies (also called 'desperation pies') helped consumers to enjoy certain types of pies year-round, even out of season. At that time, green tomatoes and saltine crackers were often used to create the mock apple pie flavor.

    Nowadays, there are popular recipes for mock apple pies with Ritz crackers, which provide the taste and mouthfeel of an apple pie, though without much nutritional value. However, for this zucchini mock apple pie recipe (zapple pie) we're relying on, you guessed it, zucchini to make up the 'apple' filling. It's crisp, turns tender when cooked, neutral in flavor, and nutritious to boot.

    During summer, this appleless apple pie is a great way to use up a glut of garden zucchini (along with these blueberry zucchini muffins). And all you need is a handful of simple and inexpensive pantry staples to transform it into your mock 'apples.' Once flavored and baked, no one will ever know it's made from zucchini!

    Plus, make the process even simpler by relying on a pre-made pie crust. You can also easily adjust ingredients to adapt this recipe to your needs. I.e., gluten-free, refined sugar-free, sugar-free, etc.

    Want to enjoy treats WITH actual apples? You might like these easy vegan apple muffins, dehydrator cinnamon apple chips, or air fryer apples!

    The Ingredients

    This zucchini mock apple pie recipe relies on minimal, simple, and economical ingredients.

    ingredients for Vegan Zucchini Mock Apple Pie against a white surface
    • Vegan pie crust: We use a pre-made frozen vegan pie crust to save time and effort.

    The Zucchini Apple Pie Filling:

    • Zucchini: I recommend using medium zucchini (which tend to have fewer seeds and be firmer). Summer squash (aka 'yellow zucchini') will also work for this zucchini apple pie.
    • Sugar: I use a combination of regular granulated sugar and brown sugar for this zucchini sweet pie for the light caramel/molasses flavor.

    If you'd prefer to use unrefined sugar, coconut sugar could work in place of brown sugar. You could also make a sugar-free version using a brown sugar alternative, erythritol, monk fruit sugar, etc.

    • Cornstarch: To thicken the liquids in the filling (including the liquid released from the cooking zucchini) into a sauce consistency and avoid a soggy pie bottom.
    • Lemon Juice: Use fresh lemon juice (or lime juice) for the best flavor. Optionally, you can add some zest, too. Apple cider vinegar would also work.
    • Cinnamon & Nutmeg: For a delicious, lightly spiced mock apple zucchini pie.
    • Sea salt: To enhance the various filling ingredients.

    For more flavor: You could add a pinch of ground cardamom or ground ginger. You can also enhance the 'apple' flavor in the zucchini mixture with a few drops of natural apple flavoring, though I usually don't. Add more sweetness with a handful of raisins.

    The Crumb Topping:

    • Flour: You can use white all-purpose flour or whole wheat flour (or a 50/50 combination of the two). For a gluten-free mock apple crumb pie, use an all-purpose gluten-free blend like King Arthur's or Bob's Red Mill.
    • Vegan butter: Use lightly salted dairy-free butter or coconut oil, melted.
    • Cinnamon: For extra warmth and flavor.
    • Salt: If you use salted vegan butter, you likely won't need this.

    For more flavor: There are several ingredients you could add to the topping, including pure vanilla extract, oats (for more texture and flavor), chopped nuts, and some sugar (to caramelize for a crisper topping).

    How to Make Zucchini Mock Apple Pie?

    Follow just eight super-simple steps to prepare this delicious zucchini mock apple pie.

    • 1) First, preheat the oven to 400F/200C.
    • 2) Then, rinse, dry, and peel the zucchini before slicing it lengthwise and scooping out the seeds using a spoon on a melon baller. Slice the remaining zucchini into ΒΌ-inch half-moon pieces.
    process shot of hollowing out zucchini

    Don't discard the scooped-out zucchini flesh. It can be added to soups, smoothies, stews, and other dishes.

    • 3) Next, transfer the zucchini to a large pan of boiling water and allow them to boil for 2-3 minutes, fully submerged, until they are only just tender.
    process shot of cooking zucchini in a large pot

    Alternatively, you can sautΓ© the zucchini for five minutes (or until tender-crisp) with the lemon juice and salt.

    • 4) Allow the cooked zucchini to drain and cool, using paper towels or a kitchen towel to pat them dry.
    • 5) Meanwhile, as the zucchini cools, add the sugars, cornstarch, cinnamon, nutmeg, salt, and lemon juice to a large mixing bowl and stir well. Once cooled and dry, toss the zucchini into this bowl until thoroughly coated.
    ingredients for Vegan Zucchini Mock Apple filling being stirred in a pot
    the addition of zucchini into bowl of Vegan Zucchini Mock Apple Pie filling mixture
    • 6) Prepare the crumb topping in a separate small bowl by mixing the flour, cinnamon, and vegan butter with a fork or your fingers.
    process shot of Vegan Zucchini Mock Apple pie topping ingredients being stirred in a bowl
    post mixing ingredients for pie crust in a bowl
    • 7) To assemble the zucchini apple pie, fill the frozen pie crust with the zucchini mock apple pie filling, sprinkle over the crumb topping, and bake for between 35-40 minutes until tender and bubbling with a golden brown topping.
    • 8) Remove the pie from the oven and allow it to cool on a wire rack for at least 45 minutes before serving. Enjoy!

    FAQs

    Do I have to peel the zucchini?

    Technically no, as the skin will soften while the zucchini sweet pie bakes. However, the peel's dark green color sets it apart from apples, so it's often removed for aesthetic reasons.

    Can I omit the crumb topping?

    You can make this appleless apple pie with no topping, a crumble topping or even additional pie dough over the top (a top crust). It's up to you.

    Can I make this a gluten-free zucchini mock apple pie?

    Use a gluten-free pie crust and gluten-free all-purpose flour for a gluten-free zucchini mock apple pie.

    Top Recipe Tips and Notes

    • Sweeten to taste: Increase or decrease the amount of sugar you use to taste.
    • Slice even zucchini slices: You can do this by hand or use a mandoline or food processor slicing disk to ensure even slices that will bake evenly. Don't slice the zucchini too thin, either, or it will become mushy once baked.
    • Allow it to cool: Because of the liquid in zucchini, allowing the pie to cool is important for it to 'set' so it's not a massive mess when sliced.
    • For a lower-carb treat: Ditch the pie crust and turn this into a mock apple crisp.
    completed Vegan Zucchini Mock Apple Pie with a slice plated on a white plate against a light background

    Serving Recommendations

    Just like regular fruit pies, there are a few tried and tested ways to serve this zucchini apple pie, including:

    • A scoop of vegan vanilla ice cream (or cinnamon, pecan, etc.)
    • Coconut whipped cream or another vegan cream
    • Vegan custard
    • Caramel sauce

    Enjoy the mock apple zucchini pie at potlucks, cookouts, and mid-week meals, and watch your guests shock when you tell them the β€˜special’ ingredient.

    How to Store?

    Store: Once baked, you can store the zucchini mock apple pie in an airtight container at room temperature for 2-3 days or in the refrigerator for 4-5 days.

    I haven't tried freezing the pie yet, as zucchini can become mushy upon thawing. However, if you'd like to try it, I recommend wrapping it tightly and freezing it for up to 3 months.

    Reheat: Reheating the zucchini sweet pie in the oven (10-15 minutes at 350F/177C) will help to maintain some of the crisp texture of the topping. Alternatively, you can individually reheat slices in a microwave for 60-80 seconds.

    More Vegan Dessert Recipes

    • Yogurt mango popsicles
    • Vegan chocolate chip mini banana muffins
    • Pineapple strawberry nice cream
    • Peanut butter jelly thumbprint cookies
    • Vegan coffee nice cream
    • Blackberry orange cupcakes
    • Peanut butter & jelly blondies
    • Easy vegan lemon cake

    If you try this easy zucchini mock apple pie recipe, I'd love to know what you think in the comments below. I'd also really appreciate a recipe card rating!

    Photos by Alfonso Revilla

    completed Vegan Zucchini Mock Apple Pie with a slice plated on a white plate against a light background

    Easy Zucchini Mock Apple Pie

    This quick and easy zucchini mock apple pie replaces apples with economical zucchini, but your taste buds will never know! It's a low-fuss, delicious, and adaptable summer dessert for BBQs, potlucks, and picnics!
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American
    Servings 6 slices
    Calories 372 kcal

    Equipment

    • measuring cups
    • measuring spoons
    • knife set
    • large pot

    Ingredients
      

    • 3 medium zucchinis about 5 cups
    • Β½ cup granulated sugar
    • Β½ cup brown sugar
    • 2 tablespoons of cornstarch
    • 2 teaspoons of cinnamon
    • ΒΌ teaspoon of nutmeg
    • ΒΌ teaspoon of salt
    • 1 tablespoon of lemon juice
    • 1 frozen crust uncooked

    Topping

    • 1 Β½ cup of all-purpose flour
    • Β½ teaspoon of cinnamon
    • ΒΌ teaspoon salt
    • Β½ cup of vegan butter melted

    Instructions
     

    • Preheat the oven to 400 degrees F.
    • Peel the zucchini, slice it lengthwise, and hollow out the middle to remove all the seeds using a spoon or melon baller, and slice them into ΒΌ-inch half moons.
    • Place the zucchini in a large pot submerged in water and boil for 2 to 3 minutes, until they are just tender.
    • Drain the zucchini and allow them to cool. If they’re wet, take some paper towels and remove any excess moisture.
    • While the zucchini is cooling, add the sugars, cornstarch, cinnamon, nutmeg, salt, and lemon juice to a large bowl, mix together until thoroughly combined. Once the zucchini has cooled and excess water has been removed, add them to the bowl and toss until the zucchini is evenly coated.
    • In a separate bowl, prepare the topping by adding the flour, cinnamon, salt, and vegan butter together until thoroughly combined.
    • Add the zucchini mixture to the frozen pie crust, top with the crumb topping, and bake for 35 to 40 minutes.

    Notes

    • Sweeten to taste: Increase or decrease the amount of sugar you use to taste.
    • Slice even zucchini slices: You can do this by hand or use a mandoline or food processor slicing disk to ensure even slices that will bake evenly. Don't slice the zucchini too thin, either, or it will become mushy once baked.
    • Allow it to cool: Because of the liquid in zucchini, allowing the pie to cool is important for it to 'set' so it's not a massive mess when sliced.

    Nutrition

    Calories: 372kcalCarbohydrates: 62gProtein: 3gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.1gSodium: 322mgPotassium: 72mgFiber: 1gSugar: 35gVitamin A: 723IUVitamin C: 1mgCalcium: 30mgIron: 2mg
    Keyword apple pie, dairy free, egg free, eggless, hidden veggies, holiday recipes, kid friendly, mock recipes, pie recipes, summer pie, vegan, vegan desserts, vegan pie, vegetarian, veggie desserts, zapple pie, zucchini pie, zucchini recipes
    Did you make this recipe?Mention @foodsharingvegan on Instagram!

    Disclaimer: Although foodsharingvegan.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Foodsharingvegan.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

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    Reader Interactions

    Comments

    1. Andrea says

      August 25, 2022 at 2:19 am

      5 stars
      this is such a cool recipe! excited to try this mock apple pie out!

      Reply
    2. Janaye says

      August 29, 2022 at 3:41 pm

      5 stars
      Love this as an alternative to be more economical or even for someone that can’t eat apples super creative!

      Reply
      • Andrea says

        September 02, 2022 at 4:11 am

        Right?! I was so excited about this one!

        Reply
    3. Rachel says

      August 29, 2022 at 7:12 pm

      5 stars
      I had a bunch of zucchini to use up and this recipe was perfect! Can't believe how much it tastes like apple pie!

      Reply
      • Andrea says

        September 02, 2022 at 4:12 am

        Toni was spot on with this recipe!

        Reply
    4. Gina H. says

      August 30, 2022 at 5:47 pm

      5 stars
      Wow! It's so strange that zucchini can be substituted for apples. You really can't tell the difference. And, if you have a lot of extra zucchini in your garden, this is a great zero waste recipe option πŸ™‚

      Reply
      • Andrea says

        September 02, 2022 at 4:14 am

        Definitely a great way to use up zucchinis!!

        Reply
    5. Teodora says

      September 04, 2022 at 10:38 pm

      5 stars
      Very interesting recipe! Can't wait to try it!

      Reply
      • Andrea says

        September 12, 2022 at 2:02 am

        Let us know what you think πŸ™‚

        Reply

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