ZUCCHINI COBBLER
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
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 COBBLER
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
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
SUE'S ZUCCHINI COBBLER
This tastes very much like an apple cobbler. I came up with this recipe by combining several others. It turned out very well. I had several testers and they all gave it a thumb's up.
Provided by Sue Lunsford
Categories Other Desserts
Time 35m
Number Of Ingredients 9
Steps:
- 1. Heat the zucchini and lemon juice in a saucepan over medium heat until tender (about 15 min). Mix together sugar, cinnamon & nutmeg and add to the zucchini after about 10 minutes. Let it continue cooking the remaining 5 minutes. Set aside.
- 2. To prepare the crust: add cake mix, oats, nuts together and pour the melted margarine over them and mix well.
- 3. Spread half the cake mixture evenly into a greased 9X13 pan.
- 4. Pour the zucchini mixture evenly over the crust. Distribute the remaining cake mixture over the filling as evenly as possible and bake in a 375 degree oven for 35 min. or until golden brown.
- 5. Very good warm plain or with vanilla ice cream, or cold the next day.
SOUTHERN ZUCCHINI COBBLER
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
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
ZUCCHINI BREAD WITH COCONUT
My favorite recipe for a zucchini bread with a hint of coconut. Make sure to squeeze out as much liquid from the zucchini as possible after grating, otherwise the cake can get too mushy.
Provided by Lena
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
- Combine flour, coconut, baking powder, baking soda, and salt in a bowl.
- Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy.
- Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible. Add zucchini and eggs to the sugar mixture and mix well. Stir into flour mixture until well combined.
- Pour zucchini batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 574.2 calories, Carbohydrate 67.6 g, Cholesterol 61.4 mg, Fat 31.9 g, Fiber 3.9 g, Protein 7.5 g, SaturatedFat 12.1 g, Sodium 452.9 mg, Sugar 33.1 g
ZUCCHINI COBBLER
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
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.
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ZUCCHINI COBBLER BARS - TASTE AND TELL
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- 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.
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