Zucchini Cobbler Bars
User Reviews
5
Zucchini Cobbler Bars
Description
The recipe begins by prepping a crumb crust and topping made from all-purpose flour, sugar, cinnamon, and cold butter cut into coarse crumbs. Separately, zucchini is chopped and cooked with lemon juice to soften, then mixed with sugar and warm spices cinnamon and nutmeg. Part of the crumb mixture is stirred into the zucchini for binding.
Half of the crumb mixture is pressed into a greased or parchment-lined baking dish as a base. The spiced zucchini filling is spread on top, followed by the remaining crumb mixture sprinkled over to create a textured topping. Baking at 375ºF until golden results in a tender, flavorful bar with a crisp contrast.
The flavor balances the mild sweetness of zucchini enhanced by lemon's brightness and warm spices typical of cobblers. The unpeeled zucchini adds subtle texture to the filling, although peeling is optional to mimic the appearance of an apple filling. Bars are cooled completely before slicing to allow firm setting.
The recipe accommodates using a 7x11-inch or 9-inch square baking dish, adjusting time accordingly. Storing information and nutrition estimates are noted, useful for planning. This dessert offers an alternative way to use zucchini in sweet baked goods with familiar spice combinations.
Ingredients
Filling:
- 4 cups zucchini chopped
- 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 butter cut into cubes, cold
Instructions
- Preheat the oven to 375ºF. Lightly grease a 7x11-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
- Peeling zucchini is optional; leaving peel adds texture, while peeling makes filling look like apple.
- If a 7x11-inch dish isn't available, bake in a 9-inch square, adjusting baking time as needed.
- The recipe is adapted from Taste of Home with nutrition info as estimates only due to ingredient variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 283kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Trans Fat | 0g | 0% |
| Cholesterol | 31mg | 10% |
| Sodium | 5mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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