Zucchini Cobbler Recipe - Allrecipes.com
Zucchini Cobbler Recipe
  • READY IN ABOUT hrs

Zucchini Cobbler

Recipe by  

"A very delicious dessert which tastes almost like Apple Cobbler. In fact, we cannot tell the difference. Top with whipped cream or serve with vanilla ice cream!"

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Ingredients Edit and Save

Original recipe makes 1 10x15 inch baking dish Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr
  • READY IN

    1 hr 20 mins

Directions

  1. In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
  3. Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.
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Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2004

Great recipe. One suggestion. Remove the seeds from the Zucchini. That will take away the after taste and the slices look like apple slices. Also make sure the zucchini is sliced very thin.

 
Most Helpful Critical Review
Jan 09, 2004

Okay, I was VERY excited to try this and fool everyone into thinking it was apple and not zucchini. I do quite a bit of baking and have successfully made many different desserts. For this one I followed the recipe exactly, however no one mistook it for apple. It did LOOK like apple cobbler, but after the first bite it was obvious that it wasn't. It just seemed not-quite-right and had a definite non-apple aftertaste. The more crust in the bite, the better - I took a bite and got mostly zucchini and it was not good. After that, I couldn't finish it - and I ALWAYS finish dessert. My husband says that this proves the zucchini doesn't belong in dessert. We threw the rest out, and I won't be making this again. Oh well, it was worth a shot. Is it apple season yet???

 
Jan 09, 2004

This is absolutely fantastic!! I make this often and take it in to work, and I am showered with complements. Yum, yum, yum!! I have also learned that I can make this using less zucchini than it calls for. Whatever I have on hand is the amount I use. (I have used as little as 4 cups and as much as 8 cups- I just adjust the amount of lemon juice accordingly and leave everything else the same.) This recipe is 6 stars! ******

 
Jan 09, 2004

Outstanding! And I really adjusted the topping so it would fit my dietary restrictions.(Usually the result is so-so but not for this recipe!) I used Equal in place of all the sugar and doubled the cinnamon. I used oat flour, whole oats, oat bran, butter buds and applesauce for the topping. I did halve the topping ingredients as suggested by others and it worked out great. My version worked out to two and a half points on the weight watcher plan and that was for one large portion. OOOOOOOOOOOOO it's so good!!!

 
Aug 29, 2003

This was wonderful! I served a bunch of baked goods at a church function that all had zucchini in them and this was the biggest hit. Some didn't believe that it wasn't apples. I added a little oatmeal (probably about 3/4 cup) to the top crust and it was yummy! I also added extra melted butter to the top that made the crust more crispy.

 
Jan 09, 2004

Ok, I'm not going to lie. I wasn't fooled a bit. The bitterness of zucchini was very strong and overwhelming. I would suggest slicing the zucchini, salting them (like an eggplant), then rinsing off the salt and trying this recipe. That way the bitterness is gone. and it doesn't taste like you accidently threw the veggies in the cobbler and the apples in the soup.

 
Aug 02, 2005

Oh yes, this does taste like apple cobbler! I had a huge zucchini, used part for brownies (see Marian's recipe) and used the rest for this - wasn't near 8 cups so I halved the recipe, basically. The only addition I had was to mix in a packet of reduced sugar maple and cinnamon instant oatmeal to the butter/flour mixture and to use Splenda instead of regular sugar. Yummyyyyyy with low-fat vanilla ice cream!

 
Jan 09, 2004

Well, I had to try it because I have too many zukes - and we all loved it! My husband, who can always figure out substitutions, was totally fooled. To make it more appealing to him, I sprinkled raisins over the top of the zucchini mixture (before the crumb topping) and added a little uncooked oatmeal to the crumb topping. Awesome!

 

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Nutrition

  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 41.3 g
  • 13%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 83 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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