Zucchini Coconut Cobbler
Elevate your dessert game with this Zucchini Coconut Cobbler, a unique twist on classic comfort food! Featuring tender zucchini sweetened with a hint of lemon and sugar, this cobbler is beautifully layered with a fluffy, buttery batter and enriched with the tropical flair of shredded coconut. A finishing touch of brown sugar and cinnamon creates an irresistible caramelized crust. Perfectly golden and delightfully aromatic, this easy-to-make dessert is a creative way to showcase summer squash while surprising friends and family with its hidden veggie goodness. Serve it warm with a scoop of creamy vanilla ice cream for a luscious end to any meal. Ready in just over an hour and made with pantry staples, this zucchini cobbler is destined to become your new favorite!
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Recipe Information
Ingredients
- 3 cups zucchini
- 1 cup granulated sugar
- 2 tablespoons lemon juice
- 1 cup unsweetened shredded coconut
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cup unsalted butter, melted
- 0.75 cup milk
- 1 teaspoon vanilla extract
- 0.5 cup brown sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
In a medium saucepan, combine the zucchini, granulated sugar, and lemon juice. Cook over medium heat for about 10 minutes, stirring occasionally, until the zucchini becomes tender and translucent. Remove from heat and stir in the shredded coconut. Set aside to cool slightly.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
In a separate bowl, combine the melted butter, milk, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined to form a thick batter.
Pour the batter into the prepared baking dish, spreading it evenly.
Spoon the zucchini and coconut mixture over the batter, distributing it evenly across the dish. Do not stir, as the batter will rise around the filling as it bakes.
In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the top of the cobbler.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the batter comes out clean.
Allow the cobbler to cool for at least 10 minutes before serving. Enjoy warm on its own, or with a scoop of vanilla ice cream.
Nutrition Facts
Calories |
418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 183 mg | 8% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 43.0 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 59 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
