Try this zucchini cobbler recipe! With an almond flour buttery crust and sweet zucchini filling, it's the perfect balance of light and indulgent. Made with fresh summer zucchini, this dessert is sure to be a hit at your next gathering or as a sweet treat for yourself.
The zucchini in this low carb dessert makes a great replacement for apple cobbler. There is something about cooking zucchini chunks in lemon juice that converts the vegetable into a fruit! After a bowl of this the Chief Taster started to list all the apple desserts that should be made with zucchini cooked in lemon juice.
Use the table of contents below to jump to any section of this blog post. You can also use the jump to recipe link above to get right to the recipe card.
Jump to:
Zucchini as an Apple Replacement
Zucchini has significantly fewer carbohydrates than apples, with only 2.1 grams of net carbs per 100 grams compared to 11.4 grams of net carbs in apples. When peeled and sliced, zucchini makes a great replacement for apples, but does need spices to enhance the flavor. Zucchini has a mild flavor, so you can enhance it by adding lemon juice, cinnamon, nutmeg, and sweeteners to make it taste more like apples.
Ingredients
Grab your summer zucchini and get ready to bake!
- Zucchini - we used 4 medium zucchinis which yielded 1.5 lbs of peeled, chopped zucchini.
- Fresh Lemon juice - the magic liquid to cook the zucchini in!
- Sweetener - we chose a brown monk fruit sweetener as a replacement for brown sugar and to match the cooked apple taste we were trying to replicate, but any other low carb sweetener can be used.
- Almond flour - finely ground gives a great gluten-free cobbler topping.
- Butter - unsalted and a good quality.
- Eggs - use as room temperature.
- Vanilla - adds to the flavor of the cobbler topping.
- Ground Cinnamon and Nutmeg - flavors the zucchini but can be substituted with ready made pumpkin pie spices.
How to Make Zucchini Cobbler
You could cook the zucchini mixture ahead, then make the cobbler crust when you are ready to bake. It's an easy dish to make and takes minimum effort too!
- Peel, deseed the zucchini and chop into small pieces, about ¼ inch thick.
- Cook the zucchini in lemon juice in a large saucepan.
- Add the sweetener and spices.
- Mix the cobbler dough in a bowl.
- Layer the zucchini in a baking dish.
- Top with the cobbler topping and bake for 30 minutes. Serve with a side of our keto vanilla ice cream or whipped cream.
Storage
If you have any leftovers, cover the cobbler tightly with plastic wrap, aluminum foil, or transfer it to an airtight container. Store it in the refrigerator. It should keep well for up to 4-5 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until warmed through.
Freezing
If you want to freeze the cobbler, try to cut it into individual portions for easier reheating. Wrap each portion tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Store in the freezer for up to 2-3 months. Thaw in the refrigerator overnight, then reheat in the oven for about 15-20 minutes.
Recipe Tips
Use fresh, firm zucchini. Smaller zucchinis are preferable as they tend to be more tender and have fewer seeds.
For a crisp topping, mix nuts or coconut with the almond flour and butter mixture.
Rotate the baking dish halfway through the cooking time to ensure even browning.
If the top browns too quickly, cover it loosely with aluminum foil to prevent burning while the filling continues to cook.
More Keto Cobbler Recipes
We love a cobbler for low carb comfort food. Try these other recipes we enjoy:
Zucchini Cobbler
Need Metric Measurements?
Use the button options below to toggle between US cups and Metric grams!
Ingredients
Filling
- 1 ½ pounds zucchini about 4 medium zucchini
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup brown monk fruit sweetener or other low carb sweetener
- ⅔ cup lemon juice
Cobbler Topping
- ½ cup butter, softened
- ¼ cup brown monk fruit sweetener or other low carb sweetener
- 2 large eggs
- ½ cup almond flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking powder
Instructions
Cook the Zucchini
- Peel and removed the seeds from the zucchini. Cut into slices, about ¼ inch thick and try to keep them uniform for even cooking.
- Add the zucchini to a large saucepan with the lemon juice and cook on a medium heat for 8 to 10 minutes until slightly soft (you don't want them mushy).
- Stir in the sweetener and spices and cook for 2 minutes. Remove from the heat and put aside.
Make the Topping
- Preheat the oven to 190C/375F degrees.
- In a large bowl, beat the butter and sweetener until smooth.
- Add the eggs, vanilla and salt and mix well.
- Stir in the almond flour and baking powder.
Assemble
- Spoon the zucchini into a baking dish. We used an 8 inch circular dish. We kept some of the liquid from the cooked zucchini aside to prevent a soggy dish.
- Spoon the batter over the zucchini and try to cover them evenly.
- Bake for 30 minutes.
- Serve with keto ice cream or whipped cream.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
Manon
Hi Angela!
This recipe is amazing, thanks! I would love to be able to substitute with coconut oil to make it dairy free. Do you think it would work?
Angela Coleby
I have not tried it myself but it should work. The crust will have less of a buttery texture though.