Ingredients for Zucchini Coconut Cobbler
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How to Make Zucchini Coconut Cobbler
- Preheat oven to 375°F (190°C).
- Grease a 9x13 inch baking pan and set aside.
- In a medium saucepan, combine 3 cups of shredded zucchini and 2 tablespoons of lemon juice.
- Cook over medium-high heat for 15 minutes, stirring frequently, until zucchini is tender.
- Add ¾ cup granulated sugar, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- Simmer for 1 minute.
- Remove from heat and set aside.
- In a large bowl, whisk together 2 cups all-purpose flour and 1 ½ cups granulated sugar.
- Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1 cup shredded sweetened coconut.
- Stir half of the coconut crumb mixture into the zucchini mixture.
- Press half of the remaining crumbs into the bottom of the prepared pan.
- Spread the zucchini mixture evenly over the bottom crust.
- Sprinkle the remaining cinnamon and nutmeg over the remaining coconut topping.
- Crumble the remaining coconut topping evenly over the zucchini mixture.
- Bake for 35-40 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
238g
Fat
140g
Carbs
36g
