Zucchini Cobbler Cake Recipe

I decided to trick my husband tonight when I served this dessert 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!

Preheat oven, spray pan with non-stick vegetable spray.

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

Pour zucchini batter zucchini cobbler cake into prepared baking dish.

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

I was told that this tasted allot like apple crisp, but had a hard time believing. Not anymore, zucchini was very delicious.