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.
Diane Vesci says
My husband was very surprised when he took the first bite of this recipe, he asked me if it was apples.
He was very surprised and thought is was good. I left it in the oven for the about 15 minutes with extra time to see if the crumble would brown up a little more but it didn’t. I cut the serving size down to 4, as I wasn’t sure if this was going to be something that DH was going to like.
Will for sure make this again and for more people, DH stated that I needed to let the zucchini cook a little bit longer.
Thanks for the recipes.
Corinne says
This recipe is the favourite of my family, thank you 🙂
Linda says
Oh… forgot to write that I used oil instead of butter b/c we wanted it non-dairy (won’t use margarine). The texture was great!
Linda says
Thanks so much for this recipe! I had made stuffed zucchini and had all the “insides” left. I needed a dessert and was fortunate to find your site! I added ONE apple (so I wouldn’t be a liar when I said it was apple cobbler:), along with some dried cranberries. To the crumble (on top only) I added some chopped walnuts. IT CAME OUT GREAT!! No one could believe it wasn’t apple. In fact, it got eaten up faster than my real apple cobbler!! Thanks again!!!
Deborah says
I love that no one can tell that it’s zucchini. And what a great way to use leftovers!!
tara says
Just made these for my family!! My stepson who doesn’t like any veggie just devoured a whole piece and wanted more!!!!
Donna says
This was so good. No one knew it was Zucchini. I used a little less sugar though. But, so good.
Deborah says
I’m so glad you loved them! And I agree – I wouldn’t have known they had zucchini if I wouldn’t have made them myself!
Kate says
is the sugar in the the topping granulated sugar or brown sugar?
Deborah says
It is white sugar.
Lori says
Made these today and were they ever good. Hubby can be a bit picky and even he said “Make sure you save a zucchini to make another batch of these.”.
Becky says
Sound delish; any thoughts on making a gluten free version??
Deborah says
Hi Becky – unfortunately I don’t normally do gluten free so I’m not familiar with a lot of the substitutions. I would probably try substituting your favorite gluten free flour for the all-purpose. I think they’d be pretty forgiving.
Tanya says
These are awesome!
Donna Wooters says
I like that it’s so easy to make.1st pan won’t last long ! 🙂
Katie says
These were amazing!!!! Taste like I was eating an apple square 🙂
Melinda says
These are delicious. I had an over abundance of cantaloupe in my garden this year, and this worked great with that instead. Thanks for sharing.
Lisa Tannehill says
These so rock! They are the bomb! My family still doesn’t believe it’s zucchini only, no apples! Thank you for sharing!
Andrea says
These are absolutely delicious! Eating one with some vanilla bean ice cream right now!!
Deborah says
@Andrea, yay! So glad you liked them!
grace says
terrific. it’s all about the topping for me, anyway. 🙂