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Zucchini Cobbler Recipe
Zucchini Cobbler Recipe photo by Taste of Home

Zucchini Cobbler Recipe

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This cobbler is my surprise dessert! No one ever guesses that the "secret ingredient" is zucchini. Everyone says it tastes like apples. It's great to make for a potluck supper or to serve a crowd. The recipe has been requested time and again in my house, and I'm always happy to make it. —Joanne Fazio, Carbondale, Pennsylvania
TOTAL TIME: Prep: 35 min. Bake: 35 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 35 min. Bake: 35 min.
MAKES: 16-20 servings


  • 8 cups chopped seeded peeled zucchini (from about 3 pounds)
  • 2/3 cup lemon juice
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • CRUST:
  • 4 cups all-purpose flour
  • 2 cups sugar
  • 1-1/2 cups cold butter, cubed
  • 1 teaspoon ground cinnamon

Nutritional Facts

1 serving (1 piece) equals 337 calories, 14 g fat (9 g saturated fat), 37 mg cholesterol, 141 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside.
  2. For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
  3. Bake at 375° for 35-40 minutes or until golden and bubbly. Yield: 16-20 servings.
Originally published as Zucchini Cobbler in Reminisce July/August 1996, p49

Nutritional Facts

1 serving (1 piece) equals 337 calories, 14 g fat (9 g saturated fat), 37 mg cholesterol, 141 mg sodium, 51 g carbohydrate, 1 g fiber, 3 g protein.

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Reviewed Jun. 12, 2015

"Really great tasting, easy to make, and wonderful for using up that garden zucchini!"

Reviewed Dec. 11, 2014

"Great way to use extra zucchini!"

Reviewed Nov. 1, 2014

"Yumm! Even knowing this was zucchini because I prepared it, I was amazed it tasted like apple. The lemon evidently is the trick! This is really good! Took half to work and everyone thought it was apple. While in lunch room it was not in fridge so the crust got a bit mushy. Suggest keep refrigerated (as I did at home) and you will avoid this. I baked in size pan suggested and had overflow in my oven. But it was just enough crust/zuke combination in the slices for taste and texture. The larger surface is needed to brown and crisp.

Amazing recipe and uses the mountains of zuke from the garden. Thanks for posting!"

Reviewed Sep. 6, 2014

"I made it according to the recipe and loved it! I baked it in the specified pan size. If baking in a 9x13 pan, there would be less surface area exposed to the heat so it would take longer to cook. It would also need to be cooked at a lower heat so the outside would not burn before the inside was done."

Reviewed Sep. 5, 2014

"Now, I have to admit that I rarely make a recipe according to the specific directions so I altered this..a bit. I added salt and craisins, oatmeal and steel cut oats but wow is this tasty!! I gave it to my daughter and she loved it, assuming that it was apple. A friend did the same for breakfast this morning. My only reason for 4 stars not 5 is that it is dry. The zucchini does not make syrup as apples do and I am trying to figure out how to make that happen so that this could become an apple pie. Also, I could have added more salt. I used one of my "torpedo" sized zucchinis and what a treat!!"

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