Zucchini Cobbler is off the chain delicious. The cobbler, will clobber your taste buds leaving you wanting more, and more, and more! You have to STOP what you’re doing and go make this heavenly dessert right now!
This recipe was given to me by Sinfully Sweet Gourmet Treats, based out of Crystal Lake, Illinois, where I grew up.
You may be thinking, “Ewwwww zucchini cobbler? Green vegetables don’t belong in cobbler!” I’m here to tell you zucchini, without a doubt, belongs in cobbler. No question.
Zucchini is a magical vegetable that manages to mask it’s flavor when blended with other ingredients. While you’re cooking this dessert, you’ll think, “Hmmm, not bad, it tastes like sweetened zucchini.” However, after you remove the cobbler from the oven and take a bite, it suddenly tastes like you’re eating apple cobbler. You won’t taste any trace of zucchini in this recipe whatsoever. You’ll be convinced someone snuck into your kitchen and swapped the zucchini for apple cobbler while you weren’t looking.
Zucchini cobbler is the perfect recipe for everyone:
Parents – if you’re desperate to sneak more vegetables into your children’s diet, this dessert will help achieve your goal. I promise your picky little eaters will have no idea they scarfed down a serving of veggies! Zucchini cobbler doesn’t qualify as healthy, obviously, but at least it contains real ingredients with no artificial flavors.
Kids – if your parents nag you to eat your vegetables before you can have dessert, show them this recipe. You can eat your vegetables and dessert at the same time! Disclaimer – you’ll lose the argument, parents are stubborn, but at least you tried!
Gardeners – this recipe is an excellent way to use up your summer zucchini harvest! I don’t have vegetables growing in my garden beds yet, but when I do, you can bet your sweet ass I’ll grow zucchini so I can make this recipe repeatedly.
I’ll tell you what dear readers when you taste this recipe, you’ll want to face plant and live in that son of a bitch until you die! I sent the leftover cobbler with Kieran to his work because I couldn’t resist the temptation of its cobbler-ly goodness. A stream of emails began to flood Kieran’s inbox, as employee after employee complimented Kieran on the yummy dessert. One of his co-workers posted on Facebook about it! He said, “Just had an amazing zucchini cobbler that tastes just like apple! Thanks for bringing it in Kieran!”
So you have a choice, you can make ordinary apple cobbler, or you can make mind-blowing zucchini cobbler and have your family, friends, and co-workers, singing your praises on Facebook, forever and ever.
Kerrie Congine, the co-owner of Sinfully Sweet Gourmet Treats, gave me this recipe to share with you. Kerrie has incredible ingenuity in regards to flavor combinations. Her cupcake flavors include Chocolate Chai Tea, Mai Tai, White Chocolate Amaretto, and Maple Bacon.
Kerrie’s business partner, Cyndy, has an impressive resume in the chocolate arena. Cyndy chocolates were awarded by World of Chocolate, a commemorative World AIDS Day event, 3 years in a row! The Northwest Herald, a local Crystal Lake newspaper, wrote about Cyndy’s chocolates on more than one occasion.
Between Cyndy’s award-winning chocolates to Kerrie’s light & fluffy cupcakes, they strive to ensure every bite will leave you wanting more!
See the following links for more information:
Sinfully Sweet Gourmet Treats click here.
Cyndy’s Sweet Treats click here.
Alright, folks, that’s a wrap on the zucchini cobbler recipe. I want to thank Kerrie for sharing such a delicious dessert with me. Because of Kerrie’s generosity, I have a fantastic recipe to share with you this week. You’re going to love it, I promise!
Thanks for stopping by,
Christina
| Prep Time | 10 minutes |
| Cook Time | 1 hour |
| Servings |
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- 7-8 zucchini peeled and chopped into bite sized pieces
- 2/3 cups lemon juice
- 3 cups sugar
- 2 teaspoon apple pie spice
- 4 cups all-purpose flour
- 1 cups ½unsalted butter chilled and cut into cubes
- 1 teaspoon ground cinnamon
- 1 10 x15 baking dish or two pie dishes
Ingredients
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- Heat a large saucepan over medium heat. Add the zucchini and lemon juice and cook until the zucchini is tender, approx 15-20 minutes. Stir in 1 cup of the sugar, the apple pie spice, then cook for an additional minute. Remove the saucepan from the heat and set aside. Do NOT discard any of the liquid in the pan.
- Preheat oven to 375 degrees. Grease a 10x15 baking dish or two pie dishes.
- In a large bowl, whisk together the flour and 2 remaining cups sugar. Cut in butter with pastry blender or with a standing mixer until the flour mixture resembles coarse crumbs. Scoop ½ cup of flour mixture, and stir it into the zucchini mixture. Press half of remaining flour mixture into bottom of prepared pan(s). Spread zucchini mixture over top of the crust, and sprinkle remaining flour mixture over zucchini.
- Finish by Sprinkling the top with 1 teaspoon of ground cinnamon.
- Place the baking dish(s) into the oven and bake for 35-40 minutes, or until top is golden brown.
- Remove the baking dish(s) when the cobbler is finished, then serve the cobbler warm or cold.
- Top with whipped cream or ice cream.
Use 7-8 normal sized zucchini you would find in a supermarket. If you have super large zucchini from your garden, you may want to use a little less.
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