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]

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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.


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