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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 Oct. 24, 2015

"Super excited about this! Has anyone made this the day BEFORE you baked it? I would LIKE to do the prep tonight and bake it tomorrow. Will the crust hold up or get soggy, or...? I am a pretty inexperienced baker. ;-) thanks for any advice you can give!"

Reviewed Aug. 31, 2015

""Wow, this is amazing" was what I heard when I served this. I made it exactly as written and used a 17x12" jellyroll pan. My 16 year old daughter, who is a picky eater, asked when I could make it again."

Reviewed Aug. 7, 2015

"I was intrigued by this recipe and all the positive comments so I tried it.

People, your comments make me wonder about apples in your neck of the woods. Do you have such terrible apples that they taste like zucchini? Because here in Europe, apples taste like apples and this recipe was simply awful.
Keeping it short, it's zucchini, tasting like zucchini (obviously) drowning in sugar and no, adding tons of sugar isn't enough to transform zucchini into apples, try better magic.
Won't make it again, it's really too sweet, too sugary. Also the proportion of filling vs. crust seems wrong, definitely not enough pastry.
If you really really really have to try it, halve the recipe, so you don't have to throw away as much stuff."

Reviewed Jul. 20, 2015

"We were so skeptical to try a cobbler made from zucchini...but this is amazing! It really does taste just like apple. Delicious warm with a scoop of vanilla ice cream. I halved the recipe and used an 8x8 pan and it worked just fine. I didn't want the top to overbrown but I was concerned after reading other reviews if I used a deeper pan it wouldn't set, so I covered it and cooked 45 minutes till it was nice and bubbly, then uncovered and cooked 15 mins more until the topping was browned just the right amount. If you can get Watkins Cinna-cream Sprinkles I used those instead of plain cinnamon on top. This is definitely going to be something we start making regularly during the yearly zucchini deluge."

Reviewed Jun. 12, 2015

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

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