Zucchini Crumble

Zucchini Crumble


123 people made this

This is an apple crumble recipe with a difference - no apples! Uses zucchini instead. Cooked with sugar and spices like a normal apple crumble, it makes an easy and cheap dessert especially when zucchinis are in season.


Serves: 18 

  • 5 cups zucchini - peeled and chopped
  • 1/2 cup fresh lemon juice
  • 3/4 cup (185g) white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 4 cups (500g) plain flour
  • 1 1/2 cups (345g)white sugar
  • 375g butter, chilled
  • 1 teaspoon ground cinnamon

Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

  1. Preheat oven to 190 degrees C. Grease or coat a 20x30cm baking dish with cooking spray.
  2. Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Stir in 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.
  3. In a large mixing bowl, combine flour and 1 1/2 cups sugar. Rub in the butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared dish. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.
  4. Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.

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Reviews (2)


I made this a couple of day's ago. Had friends fooled although they said it could do with more apple as it is rather mild. They were suprized when I told them it was zucchini. Next time I make this I will add 1 sliced cooking apple and a pinch of ground cloves to give it more flavour. Like I do with a choko recipe I make as apple pie. - 06 Jun 2011


This is better the following day reheated. Tastes more apple- ly than freshly cooked. Great for a bring to a party plate. Really is nice. freezes well too - 19 Jun 2011

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