Zucchini Coconut Cobbler Recipes

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ZUCCHINI COBBLER



Zucchini Cobbler image

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

8 cups chopped seeded peeled zucchini (about 3 pounds untrimmed)
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
CRUST:
4 cups all-purpose flour
2 cups sugar
1-1/2 cups cold butter, cubed
1 teaspoon ground cinnamon

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



Zucchini Cobbler image

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

8 cups peeled, chopped zucchini
⅔ cup lemon juice
1 cup white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups all-purpose flour
2 cups white sugar
1 ½ cups butter, chilled
1 teaspoon ground cinnamon

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



Sue's Zucchini Cobbler image

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

8 c zucchini, chopped or sliced
2/3 c lemon juice
1 c sugar
1 Tbsp cinnamon, ground
1 1/2 tsp nutmeg
1 box yellow cake mix (i use duncan hines)
1 c oats (i use regular)
1 c walnuts, coarsley chopped
1 1/2 stick margarine or butter, melted

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



Southern Zucchini Cobbler image

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

3 lbs chopped seeded peeled zucchini (about 8 cups)
2/3 cup lemon juice
1 cup sugar (or reduce to suit taste)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 cups flour
2 cups sugar
1 1/2 cups cold butter
1 teaspoon ground cinnamon

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



Zucchini Bread with Coconut image

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

2 ½ cups all-purpose flour
1 ¼ cups unsweetened coconut flakes
4 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
1 ¼ cups white sugar
¾ cup vegetable oil
2 teaspoons vanilla sugar
1 teaspoon ground cinnamon
2 cups grated zucchini
3 eggs, lightly beaten

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



Zucchini Cobbler image

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

8 cups zucchini
1 cup sugar
3 tablespoons flour
1 dash salt
1 teaspoon cinnamon
3/4 teaspoon cream of tartar
1 tablespoon lemon juice
1 (10 ounce) can crushed pineapple
1 box yellow cake mix (Jiffy) or 1 box white cake mix (Jiffy)
1/2-1 cup butter, melted
1/2 cup nuts, chopped (optional)

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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