Sweet zucchini pie
8 servings
65 minutes
Sweet zucchini pie is an amazing combination of lightness and tenderness, seasoned with a hint of cinnamon and the freshness of lemon juice. Originating from European cuisine, this pie emerged as an original way to use seasonal vegetables in desserts. Zucchini adds juiciness and softness, while the subtle aroma of butter makes the taste truly homely. An ideal option for tea time or a cozy breakfast, it pairs wonderfully with honey, nuts, or berries. Due to its simplicity in preparation and accessible ingredients, this pie has become a beloved recipe in many families, winning hearts with its lightness and aroma. Try it warm — that's when it's especially good!
1
Beat the eggs with sugar.
- Chicken egg: 2 pieces
- Sugar: 1 tablespoon
2
Grate the zucchini on a fine grater, melt the butter. Mix with beaten eggs.
- Zucchini: 450 g
- Butter: 100 g
3
Add baking soda, cinnamon, lemon juice, and sifted flour to the resulting mixture.
- Baking powder (raising agent): 1 teaspoon
- Cinnamon: 0.5 teaspoon
- Lemon juice: 2 tablespoons
- Wheat flour: 2 glasss
4
Place the mixture on a greased baking sheet. Bake for 45 minutes at 180 degrees.
- Butter: 100 g
