My university training as an anthropologist and archaeologist turned me into a lifelong researcher of random things to quell my curiosity. Only now, I don’t have to run to the library. I can do it with this mini computer called a smart phone that is almost always within reach. If I can’t remember the scientific name of broccoli, it’s just a Google away. Or, if I have a crazy idea for a recipe (like making a sweet golden zucchini crumble recipe), I can research an exhausting amount of recipes and articles much quicker than the old school, analog way.
I posted a teaser image of this dessert earlier in the week on my Instagram to see if anyone could guess what was underneath the blanket of oat crumble. The closest guess was pumpkin (which is in the same genus, just a different species). I figured if we use pumpkins in desserts, then why not zucchini! These golden zucchini are already sweet, nutty, and tender on their own making them perfect for an autumnal dessert. And if you’re like wait, zucchini is a summer veg!? Well, here in Houston, it’s currently in season in late October.
If you scan the recipe, you might think the extra step of cooking the zucchini first seems unnecessary, but it is vital to the final taste and texture of the dessert. It allows the zucchini to release some of its water while also infusing the lemon flavor (which ends up making them taste like apple once the dessert is baked). Fresh ginger root and ground cinnamon gives this a cozy feel while oats lend the crumble topping an extra toasty and nutty flavor. So, how about some crumble?!
Golden Zucchini Crumble with Ginger
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
Description
Golden zucchini are cooked with fresh ginger root, cinnamon, and lemon juice before being tucked under an oat crumble and baked to golden perfection. Upon the first bite you just might think it’s an apple crumble instead of one filled with beautiful tender zucchini.
Ingredients
- 1.5 pounds golden zucchini, diced (you should have around 4 cups)
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1 1/2 tsp grated fresh ginger root
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 6 tbsp cane sugar
- 1 cup rolled oats
- 1 cup all-purpose gluten free flour mix like this one (or standard all-purpose flour)
- pinch of sea salt
- 6 tbsp of cold vegan butter (or regular butter), diced
- 3 tbsp maple syrup or honey
Instructions
Combine the diced zucchini, fresh lemon juice, lemon zest, and grated ginger root in a large skillet. Place the skillet on a burner set to medium-low. Cook the zucchini for 15-20 minutes, stirring every minute or two, until it is tender and has released some of its water. Once the zucchini reaches this point, add the cinnamon, vanilla, and sugar. Stir to combine, then cook for only 1 more minute before removing the zucchini mixture from the burner. The mixture will look like it has a lot of liquid now thanks to the addition of the sugar but this is fine! It will caramelize and thicken in the oven. Set this mixture aside to cool while you prepare the other ingredients.
Preheat your oven to 350 degrees. In a medium-sized bowl, stir together the rolled oats, flour, and sea salt. Add the butter and use either a fork or your fingers to begin mashing it into the dry ingredients. Once the butter has broken down into smaller pieces (pea-sized or smaller) and the mixture looks crumbly, stir in the maple syrup or honey. The crumble mixture should hold together in a ball when you squeeze it in your hand.
Pour the zucchini mixture into a quart-sized baking dish (I used a pie dish). Spread it into an even layer, then scatter the crumble mixture over the top into an even layer. Bake the crumble in your preheated oven for 35-40 minutes or until the crumble topping is golden and you can see the juices bubbling up around the edges. Cool for at least 15 minutes before serving.
Notes
You can use green zucchini, too! I just happened to have these golden ones from a local farm. I made this vegan and gluten free but you can easily sub in dairy or gluten if you like. I’ve including the possible substitutions within the recipe.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
