Your garden is overflowing with green, and the kids want dessert. This chocolate zucchini pie is the perfect way to use up that summer harvest. It delivers a rich, fudgy texture that everyone will love. You get a deep chocolate flavor with a boost of hidden nutrition.
Why This Chocolate Zucchini Pie Is a Winner
This recipe is a total winner for late summer nights. It uses two whole cups of zucchini for incredible moisture. The whole wheat crust adds a lovely nutty crunch. Your family won’t even taste the vegetables in this treat. It is a great way to sneak in greens during a healthy reset.
You get all the comfort of a pie with better ingredients. This dessert is perfect for sharing at a summer potluck. Everyone will be surprised to learn the secret ingredient inside. It is a satisfying way to enjoy a sweet treat together.
Simple Method
Making this dessert is much easier than it looks. You start with a simple whole wheat pastry dough. The filling comes together in just one bowl with a whisk. No fancy equipment is needed for this chocolate zucchini pie. Even if you are new to baking, you can do this.
You just pulse the crust and whisk the filling. The zucchini does all the heavy lifting for the texture. There is no need to peel the vegetables first. Simply shred them and you are ready to go. This straightforward process saves you so much time in the kitchen.
Simple Ingredients
This recipe uses seasonal produce at its best along with basic pantry staples.
- 1.5 cups whole wheat flour
- 0.5 tsp fine sea salt
- 0.5 cup unsalted butter, chilled and cubed
- 4 tbsp ice water
- 2 cups zucchini, finely shredded and squeezed dry
- 0.75 cup granulated sugar
- 0.5 cup unsweetened Dutch-process cocoa powder
- 3 large eggs, room temperature
- 0.5 cup whole milk
- 1 tsp pure vanilla extract
- 0.25 tsp salt
- 0.5 cup semi-sweet chocolate chips
Step-by-Step
- In a food processor, pulse whole wheat flour and 0.5 tsp salt. Incorporate chilled butter until the mixture resembles coarse meal.
- Add ice water 1 tablespoon at a time, pulsing until the dough just begins to clump. Press into a disc, wrap, and chill for 30 minutes.
- Preheat convection oven to 350 degrees F (175 degrees C).
- Roll out the chilled dough on a lightly floured surface to 1/8 inch thickness and fit into a 9-inch pie plate. Trim and crimp edges.
- In a large mixing bowl, whisk together eggs, sugar, cocoa powder, milk, vanilla, and 0.25 tsp salt until the mixture is homogenous and smooth.
- Fold in the squeezed zucchini and chocolate chips using a rubber spatula.
- Pour the filling into the prepared pie crust, smoothing the top.
- Bake for 45 to 55 minutes until the filling is set and the crust is golden brown.
- Transfer to a wire rack and cool completely for at least 2 hours to allow the custard to stabilize before slicing.
Best Ways to Enjoy It
Serve this pie chilled or at room temperature. It tastes amazing with a dollop of whipped cream. You could also add a few fresh summer berries on top. Pack a slice for a fun lunchbox surprise the next day. It is a great treat for a weekend brunch.
Pair a slice with a hot cup of coffee. The bitterness of the coffee balances the sweet chocolate perfectly. If you are serving kids, a cold glass of milk is best. Set the table and enjoy a quiet moment after dinner. It is the best way to end a summer evening.
Keep It Fresh
Store any leftover pie in the refrigerator for up to four days. Keep it covered tightly with plastic wrap or foil. You can enjoy your chocolate zucchini pie cold right from the fridge. If you prefer it warm, heat a slice in the microwave. The crust stays crisp even after a day or two.
You can also freeze this pie for later use. Wrap individual slices in parchment paper and place in a bag. They will stay fresh for up to two months. Thaw a slice in the fridge overnight before eating. This makes meal prep for desserts very easy.
Recipe Tips
- Squeeze the shredded zucchini very dry using a clean kitchen towel.
- Do not skip the chilling time for the pie crust dough.
- Avoid over-mixing the eggs to keep the custard texture smooth.
- Use room temperature eggs for the best filling consistency.
- For a summer BBQ, make this pie the night before.
- Sprinkle a little flaky sea salt on top to boost the chocolate.
- Use a glass pie plate to check if the bottom is brown.
- Let the pie cool completely to ensure the perfect slice.
Ways to Switch It Up
- Use gluten-free all-purpose flour for a gluten-friendly version.
- Swap the whole milk for oat milk for a dairy-free filling.
- Add a pinch of cinnamon for a warm harvest flavor.
- Use dark chocolate chips for an even richer taste.
- Substitute honey for sugar if you prefer a different sweetener.
Quick Answers
Can I taste the zucchini?
You will not taste the vegetables at all. They melt into the chocolate custard to add moisture. It is a great way to feed picky eaters.
Can I make the crust ahead of time?
Yes, you can prepare the dough two days early. Keep it wrapped tightly in the refrigerator until you are ready. This makes your baking day much faster and stress-free.
How do I know when it is done?
The center should have a slight jiggle but feel set. The edges of the crust will be golden brown. It will continue to firm up as it cools.
I hope this chocolatey treat brings a smile to your face. It is such a fun way to use your garden bounty. Give it a try this weekend and enjoy every bite.
— Alex
Ingredients
- 1.5 cups whole wheat flour
- 0.5 tsp fine sea salt
- 0.5 cup unsalted butter, chilled and cubed
- 4 tbsp ice water
- 2 cups zucchini , finely shredded and squeezed dry
- 0.75 cup granulated sugar
- 0.5 cup unsweetened Dutch-process cocoa powder
- 3 large eggs , room temperature
- 0.5 cup whole milk
- 1 tsp pure vanilla extract
- 0.25 tsp sal t
- 0.5 cup semi -sweet chocolate chips
Instructions
- In a food processor, pulse whole wheat flour and 0.5 tsp salt. Incorporate chilled butter until the mixture resembles coarse meal.
- Add ice water 1 tablespoon at a time, pulsing until the dough just begins to clump. Press into a disc, wrap, and chill for 30 minutes.
- Preheat convection oven to 350 degrees F (175 degrees C).
- Roll out the chilled dough on a lightly floured surface to 1/8 inch thickness and fit into a 9-inch pie plate. Trim and crimp edges.
- In a large mixing bowl, whisk together eggs, sugar, cocoa powder, milk, vanilla, and 0.25 tsp salt until the mixture is homogenous and smooth.
- Fold in the squeezed zucchini and chocolate chips using a rubber spatula.
- Pour the filling into the prepared pie crust, smoothing the top.
- Bake for 45 to 55 minutes until the filling is set and the crust is golden brown.
- Transfer to a wire rack and cool completely for at least 2 hours to allow the custard to stabilize before slicing.
