Vegan Zucchini Pie

Nourished By Tiffany

Ok, so when you are designing a recipe at times what you imagine may generate a slightly different result, but that is life (don’t worry I am not going to start rambling on about the philosophy of life here, if you were looking for that I am sure that your search results would have been Plato, Aristotle, or even Buddha not Zucchini Pie Recipes).

In the case of this Vegan Zucchini Pie at first I was more aiming to produce a bread, however, the product of this Vegan Zucchini Pie turned out differently, resulting in a nice crust on the outside and a very moist and light centre. Did that just make your stomach grumble and your mouth salivate slightly, or was that just me?

From a few of my recipes, and recipes to continue, you will be able to see how I do have a preference to adding more vegetables into traditional meal options because I love my greens, but also because they are generally not energy dense, but rather nutrient dense. This means that they are low in calories, saturated fats, and cholesterols, and high in dietary fiber. The added bonus is that vegetables (and fruit for that matter) contain an array of nutrients in them such as vitamin A, Vitamin C, Vitamin Bs, Flavonoids, Folate, Manganese, Phosphorus…and the list goes on. Zucchini itself only contains 17 calories per 100 grams, being rich in Vitamin C, Folate, Manganese, and Phosphorus. 

This Vegan Zucchini Pie does not only taste damn AMAZING, but nutritionally it is pretty spectacular if I do not say so myself. You can view this for yourself in the Nutrition Information section down below. Whilst this Vegan Zucchini Pie may take a little longer to cook it will be worth it. This will provide your body with a well balanced snack or meal in regards to all of it’s macronutrients. In addition, I have made this a high protein option (a little boost with the protein powder added, but do not worry as you can not taste this at all), that is perfect for either pre or after workout  because it contains your protein, carbohydrates and healthy fats that will keep you satiated. 

Makes 1 loaf and 8 small slices, or 4 medium slices 


Gluten Free, Wheat Free, Vegan, Dairy Free, Refined Sugar Free, Low Fat, No Nuts, No Soy, No MSG


Energising Breakfasts, Wholesome Main 

Preparation & Cooking Time

25 minutes prep time

90 minutes cooking time

10 minutes cooling time


  • 2 medium zucchini (220 grams) grated
  • 2 LSA or flax seed eggs
  • 1 1/2 cups of quinoa flour
  • 1/2 cup of coconut flour
  • 1 1/2 cups of almond milk
  • 1 scoop of vanilla protein powder (I used Amazonia Raw Protein Isolate in Vanilla flavour)
  • 1 1/2 tbsp olive oil
  • 1 1/2 tsp apple cider vinegar
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp dried onion flakes
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • cooking spray


  • 1 x bread loaf pan
  • 1 x large mixing bowl
  • 1 x medium mixing bowl
  • 2 x mixing spoons
  • 1 x spatula
  • 1 x measuring spoon
  • 1 x measuring cup
  • 1 x chopping board
  • 1 x grater
  • 1 x knife
  • cooling rack
  • baking paper
  • paper towels


  1. Preheat the oven to 180 degrees celsius.
  2. Spray the bread loaf pan with cooking spray and line this with baking paper.
  3. Prepare the flax eggs and set aside for 5 minutes.
  4. Wash and grate the zucchini and set aside.
  5. In a medium bowl sift the almond flour, the coconut flour, the protein powder, baking powder, onion powder, and stevia. Also add in the dried thyme, dried rosemary, and dried onion flakes.
  6. In a large bowl beat the flax eggs, almond milk, olive oil and apple cider vinegar.
  7. Fold in the dry ingredients in two to three batches using a spatula, making sure to not overmix.
  8. Use paper towels to squeeze the excess water out of the zucchini
  9. Fold the zucchini into the mixture, until it is fully incorporated.
  10. Pour the batter into the prepared pan, smoothing the top out with the spatula.
  11. Bake for 90 minutes, or until you use a fork to test the centre to ensure that it comes out clean
  12. Transfer the pan to a cooling rack for 10 minutes, and then remove the Vegan Zucchini Pie from the pan to allow it to cool completely.
  13. This Vegan Zucchini Pie will remain moist and soft for 3-4 days…that is if it lasts that long. Bon Apetit!


  • This is not limited just to a breakfast item or to a Main item. Rather this can be a quick snack or even as a side dish if they are cut into smaller slices. 
  • These can be stored in the refrigerator for 3 days or placed in the freezer ready to be warmed up 
  • This Vegan Zucchini Pie can be modified to also include other vegetables such as peas and corn if you are looking for a bit more variety. 
  • If you do not have Almond Milk feel free to use another non-dairy alternative 
  • If you are looking for a bit more of a crunch then even potentially add in some crushed nuts or seeds such as hazelnuts, sunflower seeds, etc. 

Nutrition Information 

Vegan Zucchini Pie Nutritional Information


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