ZUCCHINI PREPARATION 

First, you need to prepare it. After washing the zucchini, peel it (you don’t have to if its young or you don’t mind), finely grate it and let it sit for about fifteen minutes to release its liquid.

Then squeeze it well by hand. Pour out the excess liquid, and now the zucchini is ready for use.

Clean the zucchini (remove the tough skin) and grate it coarsely, you can use it with the fine seeds. Grease the tray with oil and dust with flour.

Mix zucchini with sugar, add oil, yogurt, and flour mixed with baking powder. Pour the batter onto the prepared tray. Top with various fruits (nectarines, plums, or bananas).

Sprinkle with crumble and bake at 180 °C for about 30-35 minutes. Check with a skewer inserted into the cake; it should come out dry. Let it cool and serve sliced into pieces.

Zucchini contains a lot of water and few calories, making it diet-friendly. It’s rich in vitamin C, B vitamins, vitamin P, potassium, calcium, sodium, and magnesium. Zucchini has found its way into many kitchens and hearts.

ZUCCHINI BENEFITS

While savory zucchini pies are more common, sweet zucchini pies can be a delightful surprise. Here are a few reasons why you might want to bake a sweet zucchini pie:

Unique Flavor Combination:

While zucchini is a vegetable, its neutral taste makes it usable practically anywhere. Savory or sweet but definitely a good choice for a dessert.

Use Up Excess Zucchini:

During the summer, zucchini tends to grow abundantly in gardens. If you find yourself with an excess of zucchini, making a sweet pie is a great way to use it up.

Texture and Moistness:

Zucchini adds moisture and texture to baked goods. When shredded and incorporated into a pie, it provides a soft, tender crumb.

Similar to how bananas or applesauce enhance the texture of baked goods, zucchini contributes to the overall moistness of the pie.