Zucchini Cinnamon Cobbler recipe

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Ingredients

cooking spray
8 cups (1/2-inch) pieces peeled and seeded zucchini
1 cup white sugar
3 tablespoons all-purpose flour
1 tablespoon lemon juice
1 teaspoon apple pie spice
¾ teaspoon cream of tartar
salt
1 ¼ cups cake flour
½ cup white sugar
¼ cup brown sugar
2 ½ teaspoons baking powder
1 pinch salt
½ cup butter, melted

Nutrition Info

294 calories
carbohydrate: 51.9 g
cholesterol: 24.4 mg
fat: 9.4 g
fiber: 0.5 g
protein: 1.8 g
saturatedFat: 5.9 g
servingSize: -
sodium: 244.2 mg
sugar: 35.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.

  2. Bring a pot of water to a boil, add zucchini. Cook until tender, about 5 minutes, drain. Place in a bowl of cold water until cool, about 5 minutes, drain. Transfer to a large bowl.

  3. Mix 1 cup white sugar, all-purpose flour, lemon juice, apple pie spice, cream of tartar, and salt into the zucchini gently until combined. Pour batter into the prepared baking dish.

  4. Combine cake flour, 1/2 cup white sugar, brown sugar, baking powder, and salt in a bowl. Sprinkle over batter. Drizzle melted butter on top.

  5. Bake in the preheated oven until top is golden brown, about 1 hour.

Recipe Yield

10 servings

Recipe Note

I made this and everyone thought it was apple cobbler! Everyone was amazed when I told them it was zucchini!

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