Best Buttermilk Zucchini Pie Recipes

Buttermilk Apple Pie Zucchini Bread image

Provided by Amanda Marble

Time 1h30m

Number Of Ingredients 24

Steps:

1. Preheat oven to 350F degrees. Shred apples and zucchini leaving the skins on. Set aside.
2. Using 2 8" bread loaf pans, place foil in center overlapping the sides for more ease to lift out the bread. Grease with non-stick spray.
3. Mix wet ingredients and spices together using an electric mixer on low-med speed.
4. On low speed, slowly add dry ingredients.
5. Then add apples and zucchini and mix until combined.
6. Optional: Add 1/2 cup of your favorite nuts to the batter for a yummy crunch! My favorites are pistachios :)
7. Split the batter between the two loaf pans.
8. Add crumble ingredients to a bowl.
9. Cut cold butter into the ingredients until crumbles form.
10. Split crumble mixture between the two loaf pans pressing the crumbles slightly into the batter.
11. Bake for 60 minutes. Cool 20 minutes before removing from loaf pan.
12. Cool completely before cutting into and serving. Enjoy!

Buttermilk Zucchini Pie image

Provided by Melissa Baldan

Categories Pies

Time 1h40m

Number Of Ingredients 11

1 pie crust shell, uncooked
3 eggs
1 egg yolk
1/4 c sugar
1/2 c brown sugar, firmly packed
2 Tbsp all purpose flour
1-1/2 tsp pumpkin pie spices
1 tsp vanilla extract, pure
1 c pealed & steamed (or boiled) zucchini, smashed
3 Tbsp melted butter
1 c buttermilk

Steps:

1. Whisk eggs, egg yolk and both sugars in large bowl until blended.
2. Stir in flour, then pumpkin pie spice and then vanilla blending fully before next addition.
3. Stir in zucchini, butter and buttermilk. (for the zucchini: I peel, wash, slice and boil until soft. Then I remove and drain fully and put it in a blender until super smooth.)
4. Pour mixture into crust and bake at 350 for 15 minutes. Cover edges with foil or shield and continue baking for 30 minutes. Remove shield or foil, bake for 15 minutes.
5. Remove from oven and allow to rest/set on wire rack until completely cool.