Do you have an overloaded zucchini plant? These Zucchini Cobbler Bars are an unconventional zucchini dessert, but you will fall head over heels in love with them!
If you love zucchini for dessert, you need to make this Zucchini Cake with Cream Cheese Frosting next!
Originally posted September 6, 2011: We don’t have our yard in yet, so no garden this year, but that hasn’t stopped me from going crazy on the zucchini recipes already! I have actually been buying zucchini like crazy lately, which led to me making another batch of these Zucchini Cobbler Bars. I have been making them for years now, and really, really love them. When I first started making them, I always removed the skin from the zucchini, but I’ve gotten lazy, and these days I leave it on. I do like that the zucchini doesn’t break down quite as much with the skin on. But this recipe totally works both ways, and if you do remove the skin, it’s easy to fool people into thinking these are apple bars! I hope you fall in love with them as much as I have!
The original post from 2011 follows:
I’ve been through most of the tomatoes that were given to us. And most of the corn. But now, I’m finding zucchini after zucchini that I have stuffed into my refrigerator!! So I have been scouring the internet, looking for different ways to cook up zucchini. I started with cookies, but I didn’t really care for them. And I still had tons of zucchini.
I was at my parent’s house for dinner the other night, and I mentioned to my dad that I needed to use up some zucchini, and he said that my mom had made a zucchini cobbler before that was really good.
What?? What kind of cobbler??
I had never in my life heard of a zucchini cobbler. And it’s not something I would have ever thought to try, either. I asked my mom about it, and she told me how she made it. That night when I got home, I googled it. Turns out quite a few people out there have heard of – and made – zucchini cobblers. Where have I been?
I looked through several recipes, and most were similar. I ended up with a version from Taste of Home that I adapted a bit. The end result wasn’t really a cobbler to me, but more of a bar. I think that if you wanted more of a cobbler, you’d cut way back on the crust/crumble, but really, I wouldn’t change a thing. These were perfect as bars.
And guess what?
They are delicious.
And you would never guess that these cobbler bars are made with zucchini. I would have totally guessed that these were apple bars. Maybe it’s the cinnamon and nutmeg that trick you into thinking that it is an apple filling. These are the perfect late summer/early fall treat!
SEE HOW TO MAKE THESE ZUCCHINI COBBLER BARS HERE:
Looking for more sweet zucchini recipes?
Zucchini Cake with Cream Cheese Frosting
Glazed Lemon Poppy Seed Zucchini Bread
Chocolate Wave Zucchini Bread
Chocolate Zucchini Muffins
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Zucchini Cobbler Bars
Ingredients
Filling:
- 4 cups chopped zucchini*
- 1/3 cup lemon juice
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Crust and Topping
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon cinnamon
- 3/4 cup cold butter cut into cubes
Instructions
- Preheat the oven to 375ºF. Lightly grease a 7×11-inch baking dish**, or line with parchment paper.
- In a large bowl, stir together the flour, 1 cup of sugar and the cinnamon. Using a pastry cutter or fork, cut the flour into the butter until the mixture resembles coarse crumbs.
- Combine the zucchini and lemon juice in a large skillet over medium-high heat. Cook, stirring often, until the zucchini is soft, about 10-15 minutes. Stir in the 1/2 cup sugar, cinnamon and nutmeg. Cook for an additional minute. Remove from the heat. Stir in 1/2 cup of the crumb mixture.
- Press half of the remaining crumb mixture evenly into the bottom of the prepared baking dish. Pour the zucchini mixture on top, then sprinkle the remaining crumb mixture over the top.
- Bake in the preheated oven for about 35 minutes, or until the top is golden brown. Let the bars cool completely before cutting and serving.
Valerie M. says
Totally craving these now. They look really good.
Sylvie @ Gourmande in the Kitchen says
What a great idea and a nice change of pace from the ubiquitous zucchini bread recipes.
sweet road says
I love cooking and baking with zucchini- it is an ingredient that you might never expect to taste as good as it does when added to baked goods!
Tres Delicious says
That looks delish. The Zucchini is one truly amazing stuff with multiple benefits.
Tara @ The Butter Dish says
How lucky for me I just bought a zucchini on a whim the other day at the store.
Dessert sounds perfect Deborah! 🙂
Karly says
First up, I’ve never heard of zucchini cobbler and I’m intrigued. That sounds weirdly delicious.
Second up, somehow my subscription to your feed must have gotten deleted! I just stumbled on you and thought “Hey! Where has she been??” Turns out you were here all along, I just didn’t know it! Stupid feed reader.
Christine says
Looks wonderful.
Cookin' Canuck says
Well, I love zucchini bread – so why not zucchini cobbler? These bars sound really good to me.
Sandy @EverydaySouthwest says
I NEVER would have thought of zucchini cobbler! I’m going to try this. Do you think my kids will know? I’m going to have to hide the zucchini peels before they get home.
Erin @ Dinners, Dishes and Desserts says
Wow!! Never would have put zucchini in a cobbler. I really wish I had zucchini lying around. I am going to have to find some, so I can try this!
Taylor says
That’s exactly what I thought when I read the title to this recipe – “WHAT cobbler bars?!” Sounds interesting, looks delicious!
newlywed says
I would have never thought of this — but the bars look and sound great. Thanks for sharing!
Ann says
Dang….I figured it would have cinnamon (allergic). I wonder how it would be with maple and/or honey and possibly some nutmeg? GREAT idea! Tell dad that I said BRAVO!
Alison @ Ingredients, Inc. says
omg these look amazing
Ashley says
Wow love the idea of a zucchini cobbler!! I’ve never heard of such a thing. If I keep getting tons of zucchini in my CSA I’ll definitely try making this. Right now I’m making some yeasted zucchini bread with some of my stash.
Cassie [Bake Your Day] says
This sounds so good. I love adding veggies to desserts and this sounds so unique. Looks delicious too!