Zucchini Cobbler

Zucchini Cobbler

Don 0

"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!"

Ingredients 1 h 20 m {{adjustedServings}} servings 272 cals

Serving size has been adjusted!

Original recipe yields 25 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 41.3g
  • 13%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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  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 284

  1. 311 Ratings


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.


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???

Kelly McNamara

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! ******