How to Make Zucchini Cinnamon Cobbler - A Step-by-Step Guide

Zucchini Cinnamon Cobbler is a delicious and unique dessert that is perfect for using up an abundance of summer zucchini. This recipe takes the classic cobbler concept and gives it a seasonal twist by incorporating shredded zucchini and warm cinnamon flavors.

It's a great way to sneak some extra veggies into your diet while still satisfying your sweet tooth. The zucchini adds a subtle sweetness and moisture to the cobbler, making it incredibly tender and flavorful.

This recipe...

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Ingredients

  • 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

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 25 mins
  • Servings: 10
  • Yield: 10 servings

  • 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

    294 cal.

    • Total Fat: 9g
    • Saturated Fat: 6g
    • Cholesterol: 24mg
    • Sodium: 244mg
    • Total Carbohydrate: 52g
    • Dietary Fiber: 1g
    • Total Sugars: 35g
    • Protein: 2g
    • Vitamin C: 1mg
    • Calcium: 80mg
    • Iron: 2mg
    • Potassium: 72mg