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!"


1 h 20 m servings 272 cals
Serving size has been adjusted!

Original recipe yields 25 servings



  • 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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  • Prep

  • Cook

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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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 316 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 ...

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 t...

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 t...

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 littl...

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 rinsi...

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...

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 sprinkle...

This recipe is DEEE-licious! I served it at a scrapbooking party that my mom had, and all the ladies LOVED it! Almost all of them asked for the recipe, and they were shocked that it was zucchi...