Zucchini Cinnamon Cobbler recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- cooking spray 8 cups (1/2-inch) pieces peeled and seeded zucchini 1 cup white sugar 3 tablespoons all-purpose flour 1 tablespoon lemon juice 1 teaspoon apple pie spice ¾ teaspoon cream of tartar salt 1 ¼ cups cake flour ½ cup white sugar ¼ cup brown sugar 2 ½ teaspoons baking powder 1 pinch salt ½ cup butter, melted
Nutrition Info
- 294 caloriescarbohydrate: 51.9 gcholesterol: 24.4 mgfat: 9.4 gfiber: 0.5 gprotein: 1.8 gsaturatedFat: 5.9 gservingSize: -sodium: 244.2 mgsugar: 35.4 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Cinnamon Cobbler
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray.
Bring a pot of water to a boil, add zucchini. Cook until tender, about 5 minutes, drain. Place in a bowl of cold water until cool, about 5 minutes, drain. Transfer to a large bowl.
Mix 1 cup white sugar, all-purpose flour, lemon juice, apple pie spice, cream of tartar, and salt into the zucchini gently until combined. Pour batter into the prepared baking dish.
Combine cake flour, 1/2 cup white sugar, brown sugar, baking powder, and salt in a bowl. Sprinkle over batter. Drizzle melted butter on top.
Bake in the preheated oven until top is golden brown, about 1 hour.