Vegan Zucchini Crumble
Servings Prep Time
6 10minutes
Cook Time
50minutes
Servings Prep Time
6 10minutes
Cook Time
50minutes
Ingredients
Filling
Topping
Instructions
  1. Preheat oven to 375 F. Grease an 8×8 inch baking dish with coconut oil.
  2. Mix together the dry ingredients for the filling – coconut flour, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a separate bowl mix together the zucchini, maple syrup, and lemon juice. Add the dry ingredients mix from the previous step and combine well.
  4. Pour the mixture into the greased baking dish. If using lemon zest, sprinkle over the filling.
  5. Place sunflower, flax, chia, and pumpkin seeds in a food processor. Pulse until you have a crumbly mixture (not too fine). Transfer to a bowl, add melted coconut oil and vanilla and mix well. Spread over the filling.
  6. Bake for 50 minutes. At the 30 minute mark check to see if the topping is getting crispy. If so, tent with aluminum foil for the last 20 minutes.
Recipe Notes

Feel free to mix and match nuts and seeds based on your preference.  Keep the total amount, 1 1/2 cups, the same but use any combination you desire.