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zucchini coconut cobbler



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  • Carbohydrates: 839.9
  • Fats: 65.0
  • Dietary Fiber: 238.0
  • Minerals: 13.0
  • Proteins: 17.0
  • Vitamins: 140.0
  • Water: 36.0


  1. Preheat oven to 375 degrees
  2. Grease a 9x13 inch pan and set aside
  3. In a medium sauce pan add together the zucchini and lemon juice
  4. Cook over medium high heat for 15 minutes stirring often
  5. Or until zucchini is tender
  6. Add 3 / 4 cups sugar
  7. 1 t
  8. Cinnamon
  9. And the 1 / 2 t
  10. Nutmeg
  11. Simmer for 1 minute
  12. Remove from heat and set aside
  13. In a large bowl combine the flour and 1&1 / 2 cups sugar
  14. Cut in the butter until mixture resembles coarse crumbs
  15. Stir in the coconut
  16. Stir 1 / 2 of the coconut crumb mixture into the zucchini mixture
  17. Press half the remaining crumbs into the bottom of the prepared pan
  18. Spread the zucchini mixture on top of the bottom crust
  19. Add the remaining cinnamon and nutmeg to the remaining coconut topping and crumble on top of the zucchini mixture
  20. Bake for 35-40 minutes or until golden brown and bubbly

Step 19

Total Time in Minute 70

Ingredients Count 9

cooking zucchini coconut cobbler

See More Relate Photo



Fresh lemon juice

White sugar


Ground nutmeg





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