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!
Photos Updated June 2017
MY LATEST RECIPESOriginally 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:
SEE HOW TO MAKE THESE ZUCCHINI COBBLER BARS HERE:
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!
Looking for more zucchini desserts?
Pineapple Zucchini Cake with Cream Cheese Frosting
Glazed Lemon Poppy Seed Zucchini Bread
Chocolate Wave Zucchini Bread
Or check out these recipes from the around the web:
Lemon Zucchini Cupcakes from Spending with Pennies
Zucchini Cookies with Chocolate Chips and Dried Cranberries from Two Peas and Their Pod
Cream Cheese-Swirled Zucchini Bread from Chelsea’s Messy Apron
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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!
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.
Notes
*You can choose whether or not to peel the zucchini. If you peel the zucchini, the filling looks just like apple filling, and most people won’t be able to tell the difference. But I prefer to keep the peel on for a little texture.
**If you don’t have a 7×11-inch baking dish, you can bake it in a 9” square dish. You will probably have to adjust the baking time.
adapted from Taste of Home
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition
- Calories: 283
- Sugar: 26 g
- Sodium: 5 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 lg
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 31 mg
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I LOVE how you have “pin it” buttons! That is how i save my recipes!
I have never heard of these either, but OMG. Just looking at them made me giddy.
how great…I would have had the same reaction!
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!
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!
Oh those look so yummy!!
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.
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!
I am SO going to trick my brother into eating zucchini with these!
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?
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!
Love this recipe! So creative!
I really love zucchini baked treats like this. Gorgeous!
What a great way to sneak in zucchini! Love this!
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. 🙂
oh gosh, i have to send this to my mom, she’s got zucchini coming out of her ears. these look amazing!
This sounds so good. I love adding veggies to desserts and this sounds so unique. Looks delicious too!
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.
omg these look amazing
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!
I would have never thought of this — but the bars look and sound great. Thanks for sharing!
That’s exactly what I thought when I read the title to this recipe – “WHAT cobbler bars?!” Sounds interesting, looks delicious!
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!
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.
Well, I love zucchini bread – so why not zucchini cobbler? These bars sound really good to me.
Looks wonderful.
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.
How lucky for me I just bought a zucchini on a whim the other day at the store.
Dessert sounds perfect Deborah! 🙂
That looks delish. The Zucchini is one truly amazing stuff with multiple benefits.
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!
What a great idea and a nice change of pace from the ubiquitous zucchini bread recipes.
Totally craving these now. They look really good.
terrific. it’s all about the topping for me, anyway. 🙂
These are absolutely delicious! Eating one with some vanilla bean ice cream right now!!
@Andrea, yay! So glad you liked them!
These so rock! They are the bomb! My family still doesn’t believe it’s zucchini only, no apples! Thank you for sharing!
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.
These were amazing!!!! Taste like I was eating an apple square 🙂
I like that it’s so easy to make.1st pan won’t last long ! 🙂
These are awesome!
Sound delish; any thoughts on making a gluten free version??
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.
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.”.
is the sugar in the the topping granulated sugar or brown sugar?
It is white sugar.
This was so good. No one knew it was Zucchini. I used a little less sugar though. But, so good.
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!
Just made these for my family!! My stepson who doesn’t like any veggie just devoured a whole piece and wanted more!!!!
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!!!
I love that no one can tell that it’s zucchini. And what a great way to use leftovers!!
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!
This recipe is the favourite of my family, thank you 🙂
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.
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?
I haven’t tried it with a substitution, so I can’t say for sure if it would work or not. Sorry!!
I made them and they are fantastic! I was skeptical…I did add a pinch of salt to the zucchini mixture along with a 1/2 tsp of maple extract.
These bars are really amazing. Thanks for updating this post Debbie.
Lovely combination of sweet and sour.
★★★★★