Zucchini Custard Cups

When I was in high school I worked at a fabulous place called The Quiet Corner. It’s a little oasis tucked inside a wood that serves tea, (there is nothing like their chia tea) lattes, quiche, sandwiches on thick, homemade bread, strawberry lemonade and some truly exemplary desserts. You can sit on rocking chairs, watch birds, and finish up your lunch by strolling through the woods. It’s truly magical. A summer happy place.

The Quiet Corner

One of the amazing desserts they served there was called Green Center Pie; it was thusly named for the road the Quiet Corner was close to and for it’s zucchini which gave it a beautiful green cast. The first time I ate it I didn’t believe that a vegetable could have contributed to it’s yumminess.

Zucchini Custard Cups

And while the recipes at the Quiet Corner are closely guarded secrets, I tasked myself with creating something like that magnificent pie. I think I got pretty, darn close of capturing the essence, while giving it a new form in these Zucchini Custard Cups.

Mini Zucchini Cream pie

They are sweet, but not too sweet. They’ve got a bit of crunch in the bottom thanks to some pulsed almonds. They have that emerald glow.

Zucchini Custard Cups

Zucchini Custard Cups

Yield: 12
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Zucchini Custard Cups are a unique and delicious way to use up fresh zucchini in the summer time! Love this refreshing and tasty zucchini dessert recipe


  • For Filling:
  • 1 1/2 cups zucchini, pulsed in food processor until pulp-like consistency
  • 3/4 cup sugar
  • 1 egg
  • 1 cup evaporated milk
  • 1 teaspoon vanilla
  • 2 Tablespoons butter
  • 3 Tablespoons flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • For crust:
  • 1/2 cup almonds
  • 1/2 cup rolled oats
  • 2 Tablespoons butter
  • 1/2 Tablespoon sugar
  • 1/2 teaspoon cinnamon


  1. In a good processor combine almonds and oats and process until they resemble crumbs.
  2. Stir in sugar and cinnamon.
  3. Add melted butter and mix until it is spread throughout and crumbs are moist.
  4. Press crumbs into lined muffin tin.
  5. Bake at 350 for 7 minutes.
  6. Allow to cool while preparing filling.
  7. After pulsing zucchini (with skin on, remove seeds if large or excessively seedy) to a pulp-like consistency, place zucchini, sugar, egg, milk vanilla butter, flour, cinnamon and nutmeg in a blender and process until smooth.
  8. Pour into muffin cups.
  9. Garnish with mixture of 1/4 teaspoon nutmeg and 1/4 teaspoon cinnamon and minced zucchini skin if desired.
  10. Bake at 350 for 25 minutes or until set.
  11. Remove and allow to cool and set before serving.
Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 179Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 32mgSodium: 88mgCarbohydrates: 21gFiber: 1gSugar: 16gProtein: 4g

Nutritional information is approximate and will vary based on exact ingredients used.

Zucchini Custard Cups--perfect for summer produce

So there you go! These custard cups are perfect way to close out a summer day. They pair great with a cup of coffee or a scoop of vanilla ice cream. And they’re the perfect way to use up some over-abundant zucchini! So sit back, close your eyes, and rediscover your happy place.

How do you like to use up zucchini?

What is your summer happy place?

Linking up to Recipe Friday and Tasty Tuesday!

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