Best 11 Easy Zucchini Cobbler Recipes

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Are you a fan of cobblers and looking for a tasty and effortless recipe that fits your busy lifestyle? Zucchini cobbler is an approachable dessert that offers a delightful combination of flavors and textures. This sweet and savory treat is perfect for summer gatherings or as a comfort food on a cozy evening. With minimal ingredients and simple steps, you can whip up a scrumptious zucchini cobbler that will impress your taste buds and leave you craving more.

Here are our top 11 tried and tested recipes!

ZUCCHINI COBBLER



Zucchini Cobbler image

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!

Provided by Don

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 25

Number Of Ingredients 9

8 cups peeled, chopped zucchini
⅔ cup lemon juice
1 cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups all-purpose flour
2 cups white sugar
1 ½ cups butter, chilled
1 teaspoon ground cinnamon

Steps:

  • 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.
  • 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.
  • Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 41.3 g, Cholesterol 29.3 mg, Fat 11.3 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 7.1 g, Sodium 82.9 mg, Sugar 24.9 g

ZUCCHINI COBBLER



Zucchini Cobbler image

Make and share this Zucchini Cobbler recipe from Food.com.

Provided by Teah English

Categories     Pie

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

8 cups zucchini
1 cup sugar
3 tablespoons flour
1 dash salt
1 teaspoon cinnamon
3/4 teaspoon cream of tartar
1 tablespoon lemon juice
1 (10 ounce) can crushed pineapple
1 box yellow cake mix (Jiffy) or 1 box white cake mix (Jiffy)
1/2-1 cup butter, melted
1/2 cup nuts, chopped (optional)

Steps:

  • PEEL AND CUT ZUCCHINI LENGTHWISE, STRIP OUT SEEDS, CUT IN 1/2" SLICES, COOK IN BOILING WATER UNTIL TENDER.
  • DRAIN, COOL IN COLD WATER FOR 5 MINUTES.
  • DRAIN, ADD SUGAR, FLOUR, SALT, CINNAMON, CREAM OF TARTER AND LEMON JUICE.
  • STIR WELL.
  • ADD PINEAPPLE AND JUICE.
  • MIX WELL.
  • DO NOT BEAT.
  • POUR INTO A GREASED BAKING DISH (13X9" pan).
  • SPREAD DRY CAKE MIX OVER TOP.
  • DRIZZLE BUTTER OVER CAKE MIX.
  • SPRINKLE NUTS ON TOP.
  • BAKE AT 350F degrees FOR 60 MINUTES.

ZUCCHINI COBBLER



Zucchini Cobbler image

This cobbler is my surprise dessert! No one ever guesses that the secret ingredient is zucchini. Everyone says it tastes like apples. It's fantastic to make for a potluck supper or to serve to a crowd. -Joanne Fazio, Carbondale, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 20 servings.

Number Of Ingredients 10

8 cups chopped seeded peeled zucchini (about 3 pounds untrimmed)
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

Steps:

  • Preheat oven to 375°. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice until zucchini is tender, 15-20 minutes. Stir in sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside. , In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half the remaining crust mixture into a greased 15x10x1-in. baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. , Bake until golden and bubbly, 35-40 minutes. Cool in pan on a wire rack.

Nutrition Facts : Calories 341 calories, Fat 14g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 114mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI CINNAMON COBBLER



Zucchini Cinnamon Cobbler image

I made this and everyone thought it was apple cobbler! Everyone was amazed when I told them it was zucchini!

Provided by Burnellfam08

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 10

Number Of Ingredients 14

cooking spray
8 cups (1/2-inch) pieces peeled and seeded zucchini
1 cup white sugar
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon apple pie spice
¾ teaspoon cream of tartar
salt
1 ¼ cups cake flour
½ cup white sugar
¼ cup brown sugar
2 ½ teaspoons baking powder
1 pinch salt
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
  • Bring a pot of water to a boil; add zucchini. Cook until tender, about 5 minutes; drain. Place in a bowl of cold water until cool, about 5 minutes; drain. Transfer to a large bowl.
  • Mix 1 cup white sugar, all-purpose flour, lemon juice, apple pie spice, cream of tartar, and salt into the zucchini gently until combined. Pour batter into the prepared baking dish.
  • Combine cake flour, 1/2 cup white sugar, brown sugar, baking powder, and salt in a bowl. Sprinkle over batter. Drizzle melted butter on top.
  • Bake in the preheated oven until top is golden brown, about 1 hour.

Nutrition Facts : Calories 294 calories, Carbohydrate 51.9 g, Cholesterol 24.4 mg, Fat 9.4 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 5.9 g, Sodium 244.2 mg, Sugar 35.4 g

EASY ZUCCHINI COBBLER



Easy Zucchini Cobbler image

Let's say you have an abundance of zucchini, but you're fresh out of apples. You can sneak this on the kids and they'll never know.

Provided by Beverly

Categories     Squash Recipes

Time 1h

Yield 18

Number Of Ingredients 9

5 cups zucchini - peeled, seeded, and chopped
½ cup fresh lemon juice
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups all-purpose flour
1 ½ cups white sugar
1 ½ cups butter, chilled
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  • Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Stir in 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.
  • In a large mixing bowl, combine flour and 1 1/2 cups sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.
  • Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 48.2 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 9.8 g, Sodium 113.1 mg, Sugar 25.9 g

ZUCCHINI COBBLER



Zucchini Cobbler image

Make and share this Zucchini Cobbler recipe from Food.com.

Provided by oharaj5

Categories     Dessert

Time 55m

Yield 24 serving(s)

Number Of Ingredients 9

4 cups zucchini, peeled and chopped
2/3 cup lemon juice
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups all-purpose flour
2 cups white sugar
1 1/2 cups butter, chilled
1 teaspoon ground cinnamon

Steps:

  • 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.
  • 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 and mash the zucchini.
  • Press half of remaining butter mixture into bottom of a cookie sheet.
  • Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini.
  • Sprinkle with 1 teaspoon cinnamon and sugar.
  • Bake 35 to 40 minutes at 375, or until top is golden. Serve warm or cold.

Nutrition Facts : Calories 280.1, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 103.7, Carbohydrate 42.2, Fiber 0.9, Sugar 25.7, Protein 2.6

EASY ZUCCHINI COBBLER



Easy Zucchini Cobbler image

Let's say you have an abundance of zucchini, but you're fresh out of apples. You can sneak this on the kids and they'll never know.

Provided by Beverly

Categories     Squash Recipes

Time 1h

Yield 18

Number Of Ingredients 9

5 cups zucchini - peeled, seeded, and chopped
½ cup fresh lemon juice
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups all-purpose flour
1 ½ cups white sugar
1 ½ cups butter, chilled
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  • Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Stir in 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.
  • In a large mixing bowl, combine flour and 1 1/2 cups sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.
  • Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 48.2 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 9.8 g, Sodium 113.1 mg, Sugar 25.9 g

EASY ZUCCHINI COBBLER



Easy Zucchini Cobbler image

Let's say you have an abundance of zucchini, but you're fresh out of apples. You can sneak this on the kids and they'll never know.

Provided by Beverly

Categories     Squash Recipes

Time 1h

Yield 18

Number Of Ingredients 9

5 cups zucchini - peeled, seeded, and chopped
½ cup fresh lemon juice
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups all-purpose flour
1 ½ cups white sugar
1 ½ cups butter, chilled
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  • Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Stir in 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.
  • In a large mixing bowl, combine flour and 1 1/2 cups sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.
  • Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 48.2 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 9.8 g, Sodium 113.1 mg, Sugar 25.9 g

EASY ZUCCHINI COBBLER



Easy Zucchini Cobbler image

Let's say you have an abundance of zucchini, but you're fresh out of apples. You can sneak this on the kids and they'll never know.

Provided by Beverly

Categories     Squash Recipes

Time 1h

Yield 18

Number Of Ingredients 9

5 cups zucchini - peeled, seeded, and chopped
½ cup fresh lemon juice
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups all-purpose flour
1 ½ cups white sugar
1 ½ cups butter, chilled
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  • Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Stir in 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.
  • In a large mixing bowl, combine flour and 1 1/2 cups sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.
  • Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 48.2 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 9.8 g, Sodium 113.1 mg, Sugar 25.9 g

SOUTHERN ZUCCHINI COBBLER



Southern Zucchini Cobbler image

Make and share this Southern Zucchini Cobbler recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Dessert

Time 1h10m

Yield 16-18 serving(s)

Number Of Ingredients 9

3 lbs chopped seeded peeled zucchini (about 8 cups)
2/3 cup lemon juice
1 cup sugar (or reduce to suit taste)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups flour
2 cups sugar
1 1/2 cups cold butter
1 teaspoon ground cinnamon

Steps:

  • In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. (I cook mine in the microwave.) Add sugar, cinnamon and nutmeg; simmer one minute longer. Remove from heat and set aside.
  • For crust, combine flour and sugar in a bowl; cut in butter until mixture resembles course crumbs. Stir 1/2 cup into zucchini mixture.
  • Press half of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
  • Bake at 375°F for 35-40 minutes or until golden and bubbly. Top with ice cream or whipped cream to serve, if desired.

Nutrition Facts : Calories 429.4, Fat 17.9, SaturatedFat 11.1, Cholesterol 45.8, Sodium 159.9, Carbohydrate 65, Fiber 1.9, Sugar 39.9, Protein 4.5

EASY ZUCCHINI COBBLER



Easy Zucchini Cobbler image

Let's say you have an abundance of zucchini, but you're fresh out of apples. You can sneak this on the kids and they'll never know.

Provided by Beverly

Categories     Squash Recipes

Time 1h

Yield 18

Number Of Ingredients 9

5 cups zucchini - peeled, seeded, and chopped
½ cup fresh lemon juice
¾ cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups all-purpose flour
1 ½ cups white sugar
1 ½ cups butter, chilled
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 inch baking dish with cooking spray.
  • Place zucchini and lemon juice in a medium saucepan. Cook, covered, over medium-low heat, stirring occasionally, for about 15 minutes, or until tender. Stir in 3/4 cup sugar, 1 teaspoon cinnamon, and nutmeg. Simmer 1 minute longer, remove from heat, and set aside.
  • In a large mixing bowl, combine flour and 1 1/2 cups sugar. Cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup crumb mixture into zucchini mixture. Press half the remaining crumb mixture into the prepared pan. Spread zucchini evenly over crust. Crumble remaining crumb mixture over zucchini, and sprinkle with 1 teaspoon cinnamon.
  • Bake in the preheated oven for 35 to 40 minutes, or until golden and bubbly.

Nutrition Facts : Calories 341.8 calories, Carbohydrate 48.2 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 1.3 g, Protein 3.5 g, SaturatedFat 9.8 g, Sodium 113.1 mg, Sugar 25.9 g

Tips:

  • Choose small to medium-sized zucchinis for the best texture and flavor.
  • Shred the zucchini using a box grater or food processor for a consistent texture.
  • Drain the grated zucchini well to remove excess moisture before adding it to the batter.
  • Use a combination of all-purpose flour and whole wheat flour for a healthier and more flavorful cobbler.
  • Add some chopped nuts, dried fruit, or chocolate chips to the batter for extra flavor and texture.
  • Serve the zucchini cobbler warm with a scoop of vanilla ice cream or whipped cream.

Conclusion:

Zucchini cobbler is a delicious and easy-to-make dessert that is perfect for summer. With its simple ingredients and customizable flavor, it is a versatile dish that can be enjoyed by people of all ages. Whether you are looking for a quick and easy weeknight dessert or a special treat for a party, zucchini cobbler is sure to be a hit. So next time you have an abundance of zucchini, give this recipe a try and enjoy the delicious results!

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