Zucchini-Coconut Cobbler

READY IN: 1hr 10mins
Recipe by Diana Adcock

Here's one answer to the zucchini glut-taste's just like...............apple cobbler!

Top Review by Iron Bloomers

This was just "wild" enough that I had to try it----& let me tell you the proof is in the tastin'! Excellant.....so much like apple cobbler it's amazing. Thanks for the wild but Great recipe you shared!

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Grease a 9x13 inch pan and set aside.
  3. In a medium sauce pan add together the zucchini and lemon juice.
  4. Cook over medium high heat for 15 minutes stirring often, or until zucchini is tender.
  5. Add 3/4 cups sugar,
  6. 1 t. cinnamon,
  7. and the 1/2 t. nutmeg.
  8. Simmer for 1 minute.
  9. Remove from heat and set aside.
  10. In a large bowl combine the flour and 1&1/2 cups sugar.
  11. Cut in the butter until mixture resembles coarse crumbs.
  12. Stir in the coconut.
  13. Stir 1/2 of the coconut crumb mixture into the zucchini mixture.
  14. Press half the remaining crumbs into the bottom of the prepared pan.
  15. Spread the zucchini mixture on top of the bottom crust.
  16. Add the remaining cinnamon and nutmeg to the remaining coconut topping and crumble on top of the zucchini mixture.
  17. Bake for 35-40 minutes or until golden brown and bubbly.

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