I remember my grandma making this bake every summer. Our garden would always have SO much zucchini, it was pouring out of the seams, you guys. It was difficult to find ways to eat it all! One day, she came up with this recipe, and honestly, it was a game changer. It was so yummy, and I love being able to pass it onto you all now. This is a beautiful way to transform a simple vegetable into something truly special. The beauty of this bake lies in its simplicity. It combines the subtle sweetness of zucchini with the satisfying crunch of a homemade crumble, creating a symphony of textures and flavors that's hard to resist.
Whether you're looking for a creative way to use up your garden surplus or simply want to try a new and exciting dessert, this Zucchini and Crumble Bake won't disappoint. It's easy to prepare, requires minimal ingredients, and is guaranteed to be a crowd-pleaser. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. I like using Oatly icecream or Elmlea to make it dairy-free! I do have to add, that once I forgot to add the crumble and baked it anyway. It's still edible like that, but it does taste better with the crumble, trust me!
Required Equipments
- Mixing Bowls
- Grater
- Measuring Cups and Spoons
- 8x8 inch Baking Dish
- Pastry Blender or Food Processor
Zucchini and Crumble Bake: Frequently Asked Questions
Zucchini and Crumble Bake
This Zucchini and Crumble Bake is a delightful way to enjoy the abundance of zucchini, turning it into a comforting and delicious dessert. Its simple yet flavorful combination of tender zucchini and a buttery, oaty crumble topping makes it a perfect treat for any occasion.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Make sure the rack is in the center position.
- Prepare the zucchini: Wash and trim the ends of your zucchini. Shred the zucchini using a box grater. No need to peel it!
- Remove excess moisture: Place the shredded zucchini in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible. This step is crucial to prevent a soggy bake. Get your arms working, it's more important than you think!
- Make the zucchini base: In a large bowl, combine the shredded zucchini, granulated sugar, lemon juice, lemon zest, vanilla extract, and ground cinnamon. Mix well until everything is evenly combined. The mixture should smell amazing!
- Prepare the crumble topping: In a separate bowl, combine the all-purpose flour, rolled oats, brown sugar, cold butter (cut into small cubes), and chopped pecans (if using).
- Cut in the butter: Use a pastry blender or your fingertips to cut the cold butter into the dry ingredients. Work quickly to prevent the butter from melting. The mixture should resemble coarse crumbs. Alternatively, pulse the ingredients in a food processor until the desired consistency is achieved. Honestly, my fingers are usually too warm for this, so I just use a food processor!
- Assemble the bake: Lightly grease an 8x8 inch baking dish with butter or cooking spray. Pour the zucchini mixture into the prepared dish and spread it evenly.
- Add the crumble topping: Sprinkle the crumble topping evenly over the zucchini mixture. Make sure to cover the entire surface for a beautiful, golden-brown crust.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the crumble topping is golden brown and the zucchini mixture is bubbling around the edges. I like to give it a little shake to see if it's cooked. If it's still very liquid, then it probably needs a little bit longer.
- Cool: Remove the bake from the oven and let it cool for at least 15-20 minutes before serving. This allows the zucchini mixture to set slightly and prevents it from being too runny.
- Serve: Serve warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a dusting of powdered sugar. This is optional, but it does make it extra tasty!
📝 Notes
- For a gluten-free version, use gluten-free all-purpose flour and gluten-free rolled oats.
- Add other spices to the crumble for a unique flavor. Try a pinch of nutmeg, ginger, or cardamom.
- If you don't have pecans, you can use walnuts, almonds, or any other nut you prefer.
🍎 Nutrition
Calories: 250 kcal
Protein: 4 g
Fat: 12 g
Carbohydrates: 35 g
Fiber: 2 g
Calcium: 30 mg
