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Zucchini Skillet Cobbler [Vegan]

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This zucchini cobbler is an absolutely scrumptious late summer dessert. By being cooked in (xylitol) caramel, the zucchini becomes surprisingly sweet and undeniable delicious.

Zucchini Skillet Cobbler [Vegan]

This Recipe is :

Dairy Free Vegan


For filling

  • 1 Tablespoon xylitol
  • 2 1/2 cups chopped zucchini

For topping

  • 1/4 cup almond meal
  • 1/4 cup unsweetened shredded coconut
  • 1/4 teaspoon vanilla
  • pinch salt
  • sweetener to taste


  1. Preheat oven to 350 F. Heat a greased 8-inch cast iron skillet over medium heat.
  2. Stir constantly until the xylitol is completely melted, as it burns easily.
  3. Add in the chopped zucchini and cook, stirring occasionally, until golden, about 8 minutes.
  4. Stir together all the ingredients for the topping and sprinkle on top of the zucchini.
  5. Bake in the oven at 350 F for about 30 minutes, or until the topping is golden. Let cool for a few minutes before digging in.




Kelly is a fourteen-year-old foodie, photographer, yogi, writer, and student in the beautiful Los Angeles, CA. After a life-changing weight loss, I have discovered love for yoga and healthy, cruelty-free eating. My specialty is scrumptious, easy, low calorie, low carb, low fat, grain free, gluten free, and vegan recipes. I hope you enjoy! Kelly blogs at Foodie Fiasco.



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