Delicious and nutritious, this Chocolate Zucchini Pie with a Whole Wheat Crust is the most healthy chocolate pie you can find! Made with zucchini, cacao powder and sweetened with stevia, this pie is sugar-free, actually good for you, and will be your new Thanksgiving favorite!
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Chocolate Zucchini and Pie? Yes, that’s right.
This is no ordinary chocolate pie you might find in the store.
This amazing homemade chocolate pie is made with cacao powder – not chocolate – and bulked up with shredded zucchini – no cream and no milk needed; A healthy pie recipe in the truest sense of the word!
I first tried a variation of this recipe as a mini chocolate pecan pie last fall for a bite-sized dessert. But this time I decided to go for a full blown – even better and easier – option with a whole pie.
Only downside is that it took me longer to finish so I had to wait longer until I could go for my next bake haha.
Ingredients for this Chocolate Zucchini Pie with Whole Wheat Crust:
This healthy chocolate pie is a sneaky zucchini recipe because it’s made zucchini instead of the usual cream or milk, and cacao powder instead of melted chocolate.
The best part about this recipe is that you just need a few easy ingredients and you have a dark chocolate pie that’s like an upgrade to a chocolate zucchini bread!
- Zucchini – Use a fresh one!
- Cacao Powder or Unsweetened Cocoa Powder for a rich and dark chocolate pie flavor
- Non-fat Greek Yogurt or any other yogurt you have on hand; At room temperature
- A but of Melted Coconut Oil so the chocolate pie filling is still low fat and low calorie
- Eggs at room temperature as well
- Pure Vanilla Extract
- Stevia Sweetener for a no sugar added version. But you can use a monk-fruit sugar-free sugar substitute or even regular sugar
All you need for this healthy whole wheat pie crust is:
- Whole wheat pastry flour or white whole wheat (whole meal) flour. You can use regular all purpose flour instead if you want.
- Salt
- Unsalted Butter
- Ice Water – This is just a bowl of water with ice cubes and let rest for a bit so the water gets really cold.
Make the Whole Wheat Pie Crust for this Chocolate Pie:
Even though you’re making the whole wheat pastry crust from scratch, it’s totally worth the extra effort for an all-round healthy chocolate pie.
Preheat the oven to 350°F
Then follow the recipe below (it’s pretty detailed) to make the pie crust with whole wheat pastry flour.
- Prick the bottom of the crust with a fork.
- Pre-bake the crust for 10 minutes and let it cool. You want to make sure it cools completely so the filling doesn’t cook on the bottom when you pour it in.
Now for the Sugar-free Chocolate Pie Filling with Zucchini:
The filling for this chocolate pie is extremely easy since you can put it all together in a blender or food processor, and there’s no melted chocolate or pudding needed.
- Prep the Zucchini: Shred or finely chop the zucchini using a food processor, transfer it to a cheesecloth or layers of paper towels and squeeze out as much moisture as possible.
- Blend the filling: Transfer the zucchini, cocoa or cacao powder, eggs, vanilla and stevia sweetener into the food processor.
Let the processor run until the filling is fully combined and smooth.
Taste and see if you would like to add some more sweetener.
And now just bake!
- Pour the chocolate zucchini filling into the pre-baked pie crust. It should spread nice and evenly.
- Bake for 40 minutes.
The center should be set and not look wet at all. The pie may rise a bit, and will settle down as it cools.
- Let the pie cool and place it in the fridge for a few hours to chill.
Some tips for the perfect Healthy Chocolate Pie with the Perfect Flaky Crust!
- Squeeze out the zucchini liquid as much as possible, or your pie filling will be too wet and will not set.
- Use room temperature eggs and yogurt or the coconut oil will harden.
If this does happen, place the mixture in a bowl and on a warm surface so the oil melts again.
- Make sure the butter is completely hard for making the crust
- And water is ice cold!
You need this so that the cold water that’s in the crust evaporates and gives you that flakiness!
- Prick the bottom of the pie crust when pre-baking.
Why prick the crust? So that the air circulates, crust cooks completely and comes off easily from the pie dish.
- Do NOT grease the pie dish!
There is enough fat in the crust itself, and you’re also pricking the bottom.
Does this pie Keep?
Yes!
You can bake this whole wheat chocolate zucchini pie and store it in the fridge or freezer for a perfect Thanksgiving dessert or just a fall treat.
Store the pie as a whole or as slicer in an airtight container (for the fridge) or zipper bag.
The baked chocolate pie should last about 4 to 5 days in the fridge, and may be 4 months in the freezer, but I haven’t tested out the frozen option myself.
Some more unique Zucchini Dessert Recipes to try
- Spiced Zucchini Cake with Cream Cheese Frosting
- Almond Flour Chocolate Chip Zucchini Muffins
- Low Carb Ultra Peanut Butter Zucchini Muffins
- Triple Chocolate Zucchini Brownies with Almond Flour
Chocolate Zucchini Pie on Whole Wheat Crust
Ingredients
Crust:
- 1 cup Whole Wheat Pastry Flour, 120g
- ½ teaspoon Salt
- ¼ cup Unsalted Butter, Cold, 56g
- 3 tablespoon Ice Water
Filling:
- 1 large Zucchini, 330g
- ¼ cup Cacao Powder or Unsweetened Cocoa
- 2 tablespoon Non-fat Greek Yogurt, 28g
- 1 tablespoon Coconut Oil
- 3 Eggs
- 2 teaspoon Vanilla Extract
- Stevia Sweetener, ⅓ cup sugar worth (Use your brand’s Conversion Chart)
Instructions
- Preheat the oven to 350°F.
Prepare crust:
- Slice butter into small cubes and place in freezer to harden.
- Prepare ice water: Pour water into bowl and place a few ice cubes in.
- In a food processor, combine whole wheat pastry flour and salt and blitz to combine.
- Spread butter cubes on top and pulse until combined to form a rough crumbles.
- Pour in remaining water and continue to pulse until a ball of dough forms.
- Transfer dough to lightly floured surface and flatten into a disk.
- Wrap in plastic wrap and place in refrigerator for 30 minutes.
Roll and pre-bake crust:
- Place dough on lightly floured surface and roll into a 12 inch circle, turning about ¼ turn every few rolls.
- Place rolled dough onto 9” pie dish and tuck it in. Trim extra edges with kitchen scissors or a sharp knife.
- Crimp edges with a fork or shape by pushing the thumb of one hand into the thumb and index finger of the other hand on opposite edge of the dough. Do this all the way around.
- Prick bottom of the crust with a fork.
- Pre-bake crust for 10 minutes.
Filling:
- Finely shred zucchini using food processor or grater and squeeze out as much moisture as possible using a clean cloth or paper towels.
- Add all ingredients for filling – zucchini, cacao powder, yogurt, coconut oil, eggs, vanilla and stevia into a food processor and process until smooth, about 30 seconds.
- Pour filling into pre-baked crust.
- Bake for 40 minutes or until sides are golden-brown and top is set. Test with a toothpick.
- Let cool completely and place in the fridge for a few hours to chill. Slice and enjoy!
Notes
- Use cold, hard butter, as well as ice cold water so the crust gets nice and crispy.
- Make sure you squeeze out as much water from the zucchini as possible, or the pie filling will not rise.
- Let the pie cool completely before storing.
- Fridge: 4-5 days in an airtight glass container or wrapped in plastic wrap. Reheat in a toaster oven or 350°F oven for about 8-10 minutes.
- Freezer (Baked): 4 months (sliced or whole) wrapped in plastic wrap and then placed in freezer bag. Thaw for 30 minutes and reheat in a toaster oven or 350°F oven for about 10 minutes.
- Servings: 8 slices | Serving size: 1
- Calories: 166kcal
- Fat: 10.2g | Saturated fat: 6.3g
- Carbohydrates: 15g | Fiber: 3.4g | Sugar: 1.3g
- Protein: 5.5g
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