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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
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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 this zucchini bread). 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 this apple crumble, easy strawberry apple sauce, and stuffed baked apples.

Ingredients

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

Vegan pie crust: We use a pre-made frozen vegan pie crust to save time and effort.

ingredients for Vegan Zucchini Mock Apple Pie against a white surface

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 ¼-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 sauté 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.
  • 6) Prepare the crumb topping in a separate small bowl by mixing the flour, cinnamon, and vegan butter with a fork or your fingers.
  • 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 ‘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

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

Easy Zucchini Mock Apple Pie

5 from 51 votes
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Servings: 6 slices
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!

Ingredients 

  • 3 medium zucchinis (about 5 cups)
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 tablespoons of cornstarch
  • 2 teaspoons of cinnamon
  • ¼ teaspoon of nutmeg
  • ¼ teaspoon of salt
  • 1 tablespoon of lemon juice
  • 1 frozen crust, uncooked

Topping:

  • 1 ½ cup of all-purpose flour
  • ½ teaspoon of cinnamon
  • ¼ teaspoon salt
  • ½ 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 ¼-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.
  • For a lower-carb treat: Ditch the pie crust and turn this into a mock apple crisp.

Nutrition

Calories: 557kcalCarbohydrates: 81gProtein: 7gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 3gSodium: 460mgPotassium: 357mgFiber: 3gSugar: 37gVitamin A: 199IUVitamin C: 19mgCalcium: 52mgIron: 3mg

Disclaimer: Although plantbasedonabudget.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. Plantbasedonabudget.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.

Additional Info

Author: Toni Okamoto
Course: Dessert
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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Comments

  1. 5 stars
    Wow! I had no idea the zucchini could replace apples and actually taste so yummy! A must try if you have extra zucchini!

  2. 5 stars
    This is so clever! I just had to give it a try and I’m so glad I did! It tastes like apple pie—yum!!

  3. 5 stars
    No way! I have to try this. I plan to steal zucchini from my neighbor’s garden and make this pie. I might even share it with her. I love this idea.