Zucchini “Apple” Base:

  • 9 cups of zucchini/summer squash – peeled, cored, quartered, and sliced (approximately ?” thickness)
  • 2/3 cup lemon juice (approximately 3 lemons)
  • ½ cup coconut sugar (or any other kind of sugar)
  • ½ cup honey
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg

Crumble Topping:

  • 2 cups oats
  • ¼ cup gluten-free flour
  • ½ cup dried cranberries
  • ½ cup coconut sugar
  • ½ cup coconut oil (melted)
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg




Zucchini “Apple” Base Instructions:

  1. Prep the zucchini: Peel it. Cut it in quarters lengthwise, scoop out the middle (spongy part with the seeds), and then slice each of the quarters about 1/8″ thick. This will give you more apple-shaped slices.
  2. Place zucchini and lemon juice in saucepan. Bring to boil, then reduce heat and let simmer for about 5 minutes (until starts to soften), stirring occasionally.
  3. Add sugar, honey, cinnamon, ginger, and nutmeg. Simmer for another 5-10 minutes.

(this base can be used by itself anywhere you might use fruit compote)

Crumble Topping Instructions:

  1. Place oats, gluten-free flour, dried cranberries, coconut sugar, cinnamon, and nutmeg in bowl. Stir with a fork until well combined.
  2. Add melted coconut oil and mix/mash together with hands until it begins to form a crumble.


Assembly + Baking:

  1. Preheat oven to 350F/175C.
  2. Scoop the zucchini “apple” base into an oven safe dish with a slotted spoon, leaving some of the liquid in the bowl if the zucchini were very watery (save this and use it elsewhere).
  3. Top with crumble topping.
  4. Bake at 350F/175C for about 25 minutes.
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