When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Strawberry Dream
Strawberry Dream

Print This Delicious and Healthy Zucchini Cobbler Cake Recipe

Zucchini Cobbler Cake Recipe

I decided to trick my husband tonight when I served this wonderfully healthy Zucchini Cake and I called it apple cobbler. After he told me it was really good and he took a few more bites, I couldn't resist telling him … there were no apples in the cobbler, just zucchini. Yes it's true, the apples are really zucchini!

Zucchini Cobbler Cake on a blue plate, zucchini vegetable

8 cups zucchini
1 cup sugar
3 Tablespoons flour
1 dash salt
1 tsp cinnamon
3/4 tsp cream of tartar
1 Tablespoon lemon juice
one 15 ounce can chunked pineapple, with juice
3/4 cup butter or margarine
3 tsp baking powder
1 and 1/4 cup sugar
1 tsp salt
1 and 3/4 cup flour
3/4 cup melted butter
1 cup chopped walnuts

Oven Temp 350°
Baking Time ~
Pan Type ~ 9 x 13 baking dish
Preheat oven, spray cake pan with non-stick vegetable spray.

Peel and cut zucchini lengthwise, strip out the seeds portion, cut into chunks about the size of pineapple chunks.
Cook zucchini in boiling water until tender.
Drain, and place into cold water to cool, for about 5 minutes.
Drain cold water. Add the sugar, flour, salt, cinnamon, cream of tartar and lemon juice.
Mix well, add pineapple with juice and mix, do not beat.

Pour the zucchini mixture into a prepared baking dish.

In a separate bowl combine the butter, baking powder, sugar, salt and flour. With a fork, mix until crumbly.
Spread crumb mixture over the top of zucchini.
Drizzle the melted butter over dry zucchini cobbler topping. Sprinkle the top with chopped nuts. Bake zucchini cobbler until topping is golden brown.

I was told that this tasted a lot like apple crisp, but had a hard time believing. Not anymore, zucchini cobbler cake has just been promoted to one of my go to recipes. Very delicious!

12 Servings
Nutrition facts:
Serving Size 157 g
Calories 384
Calories from Fat 200
Total Fat 22.2g 34%
Saturated Fat 11.2g 56%
Cholesterol 46mg 15%
Sodium 289mg 12%
Total Carbohydrates 44.9g 15%
Dietary Fiber 2.1g 8%
Sugars 28.8g
Protein 4.7g
Vitamin A 13% • Vitamin C 38% • Calcium 7% • Iron 8%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!