Poppy seed + sweet zucchini pie

poppy seed sweet zucchini pie

Recipe makes one 9-inch (23-cm) sweet zucchini pie, that can be cut into 8 pieces.




  • 355g (12.5 oz or 2 1/4 cups) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 125g (4.4 oz or 2/3 cup + 1 TBSP) powdered sugar
  • 115g (1 1/3 stick) unsalted butter, at room temperature
  • 2 egg yolks, at room temperature
  • 1/2 teaspoon vanilla extract
  • 85g (3 oz or 5 TBSPs) sour cream


  • 700g (1.5 pounds) zucchini
  • 60g (1/4 cup) white granulated sugar
  • 30g (2 TBSPs) light brown sugar
  • 2 TBSPs ground poppy seeds
  • 1 teaspoon ground cinnamon
  • 1 tablespoon lemon juice
  • zest of one small lemon
  • 24 tablespoons apple sauce (optional)

For serving

  • Powdered sugar
  • Vanilla ice cream (optional)
  • Whipped cream (optional)


  1. In a bowl combine flour, baking powder, salt and sugar. Set aside.
  2. In a medium bowl beat eggs and butter until creamy. Add vanilla extract and sour cream and whisk until incorporated.
  3. Add the flour mixture in 3-4 additions, stirring well between each one. The dough needs to be smooth and soft.
  4. Roll dough in a log and cut into 2 parts, one being the size of 2/3 and the other 1/3 of the dough. Flatten each part in a disk, wrap in plastic wrap and chill in the fridge for 50-60 minutes.
  5. Meanwhile prepare the filling:
    Cut all ends off the zucchini and peel all the zucchini. Finely grate the zucchini either with a box grater or a food processor. Transfer to a sieve placed over a large bowl and let stand for 30 minutes or more. This way the zucchini will release some of the liquid, making sure your pie isn’t wet in the end.
  6. Set the oven to 180°C (356°F). Butter a round 9-inch (23-cm) pie or tart baking dish. Set aside.
  7. In a small bowl combine the sugars, ground poppy seeds and cinnamon. Set aside.
  8. Assemble the pie:
    On a lightly floured surface roll out the bigger portion of the dough in a big circle. (Big enough that a baking dish placed on it upside down is smaller for 1-2 inches.)
  9. Transfer the dough to the baking dish and push it down the bottom and up the sides. If it tears, simply patch it up with some extra dough.
  10. Spread over half of the zucchini, sprinkle with lemon zest and juice. Top with 2 tablespoons of apple sauce (if using) and sprinkle with half of the sugar mixture. Top with the remaining grated zucchini and sugar mixture.
  11. Roll out the smaller portion of the dough. If you want, cut out a tree shape or any other decoration with a cookie cutter. Cover the pie and pinch this layer of dough together with the bottom part of the pie.
  12. Bake pie for 40-45 minutes, until golden brown.
  13. Remove from the oven and let sit for at least 10-15 minutes. Sprinkle with sugar before serving.


If you want to make a zucchini-apple pie, only use half of the zucchini and substitute the other half with grated apples.
This pie is moist and even better after it completely cools or the next day. Keep it covered and stored in the fridge for up to 3 days.