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Zucchini Cobbler Bars | www.tasteandtellblog.com


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?

Zucchini Cobbler Bars | www.tasteandtellblog.com


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 they 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!

Zucchini Cobbler Bars | www.tasteandtellblog.com


Zucchini Cobbler Bars
Prep time
Cook time
Total time
adapted from Taste of Home
Serves: 15 bars
  • 4 cups chopped seeded, peeled zucchini
  • ⅓ cup lemon juice
  • ½ cup sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 cups all-purpose flour
  • 1 cup sugar
  • ½ teaspoon cinnamon
  • ¾ cup cold butter, cubed
  1. Preheat the oven to 375F. Lightly grease a 7x11-inch baking dish.
  2. Combine the zucchini and lemon juice in a medium pan and cook over medium-high heat until the zucchini is soft, 10-15 minutes. Stir in the ½ cup sugar, ½ teaspoon cinnamon and nutmeg; cook an additional minute then remove from heat.
  3. In a large bowl, stir together the flour, 1 cup sugar and cinnamon. Using a pastry cutter or a fork, cut the butter into the flour mixture until it resembles coarse crumbs.
  4. Mix ½ cup of the crumb mixture into the zucchini mixture. Press half of the remaining crumb mixture into the bottom of the prepared pan. Pour the zucchini mixture on top of the crust, then sprinkle the remaining crumb mixture evenly on top.
  5. Bake in the preheated oven for 35-40 minutes, or until golden brown on top. Let cool before slicing.
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55 Responses to Zucchini Cobbler Bars

  1. Alicia K says:

    I LOVE how you have “pin it” buttons! That is how i save my recipes!

  2. Bev Weidner says:

    I have never heard of these either, but OMG. Just looking at them made me giddy.

  3. how great…I would have had the same reaction!

  4. I have yet to ever make anything with zucchini, but these sound really interesting. I love how you described the flavors and textures (apple bars) for those of us who have never done anything with this veggie. I was always really interested in what baking with zucchini is like and now I know!

  5. Julia says:

    I’ve never heard of them either, buuuuuut, in the past week I’d actually imagined some up. So to see you make them, oh wow, I’m dang excited to try them. I LOVE zucchini, and well, I also kinda loooove dessert!

  6. Annalise says:

    Never heard of such a thing, but I bet they are delicious! I think you could put just about anything into a sugary, buttery bar form and I’d love it.

  7. You should see the beast of a zucch in the kitchen right now, and i was pondering what to make with it but these look PERFECT! I have a soft spot for bar desserts and this looks easy and so yummy, lovely recipe!

  8. Joanne says:

    I am SO going to trick my brother into eating zucchini with these!

  9. i have NEVER heard of this but i love the sound of it. i have one zucchini in my fridge–would that be enough do you think?

  10. Alli says:

    Zuke cobbler … never ever heard of it but, I am so intrigued. I am constantly looking for ways to incorporate zucchini. I am pinning this!

  11. Maria says:

    Love this recipe! So creative!

  12. Kim says:

    I really love zucchini baked treats like this. Gorgeous!

  13. Katrina says:

    What a great way to sneak in zucchini! Love this!

  14. Kristy says:

    These both look and sound fabulous! What a fun way to use zucchini. And the crumble on top looks so tasty! If you still need to use some zucchini up, I’ve also found that shredding it and mixing it with some ricotta makes for a great stuffing in baked manicotti. 🙂

  15. teresa says:

    oh gosh, i have to send this to my mom, she’s got zucchini coming out of her ears. these look amazing!

  16. This sounds so good. I love adding veggies to desserts and this sounds so unique. Looks delicious too!

  17. 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.

  18. 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!

  19. newlywed says:

    I would have never thought of this — but the bars look and sound great. Thanks for sharing!

  20. Taylor says:

    That’s exactly what I thought when I read the title to this recipe – “WHAT cobbler bars?!” Sounds interesting, looks delicious!

  21. 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!

  22. 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.

  23. Well, I love zucchini bread – so why not zucchini cobbler? These bars sound really good to me.

  24. 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.

  25. How lucky for me I just bought a zucchini on a whim the other day at the store.

    Dessert sounds perfect Deborah! 🙂

  26. That looks delish. The Zucchini is one truly amazing stuff with multiple benefits.

  27. 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!

  28. What a great idea and a nice change of pace from the ubiquitous zucchini bread recipes.

  29. Valerie M. says:

    Totally craving these now. They look really good.

  30. grace says:

    terrific. it’s all about the topping for me, anyway. 🙂

  31. Andrea says:

    These are absolutely delicious! Eating one with some vanilla bean ice cream right now!!

  32. 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!

  33. 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.

  34. Katie says:

    These were amazing!!!! Taste like I was eating an apple square 🙂

  35. I like that it’s so easy to make.1st pan won’t last long ! 🙂

  36. Tanya says:

    These are awesome!

  37. 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.

  38. 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.”.

  39. Kate says:

    is the sugar in the the topping granulated sugar or brown sugar?

  40. 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!

  41. tara says:

    Just made these for my family!! My stepson who doesn’t like any veggie just devoured a whole piece and wanted more!!!!

  42. 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!!!

  43. 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!

  44. Corinne says:

    This recipe is the favourite of my family, thank you 🙂

  45. 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.

  46. bethany baker says:

    This recipe looks amazing, and would love to try it. But being allergic to dairy. I was wondering if there was possibility of substituting the butter for coconut oil or another type of oil?

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