Amazing Zucchini Crisp That Will Fool Everyone Every Time

July 24, 2025

I’ll never forget the summer I discovered zucchini could magically transform into apple crisp! It happened during a zucchini overload – my garden was bursting with them, and I desperately needed new recipes. On a whim, I tossed sliced zucchini with cinnamon and sugar, topped it with buttery oats, and crossed my fingers. That first bite? Pure magic! The texture was spot-on, the flavors cozy and familiar, yet lighter than traditional apple crisp.

This Zucchini Crisp (Apple Crisp) has become my go-to trick for sneaking veggies into dessert. It’s shockingly convincing – the zucchini softens perfectly while baking, absorbing all those warm spices just like apples would. Plus, it’s naturally lower in sugar than the classic version but still satisfies that nostalgic crisp craving. My kids still don’t believe me when I tell them they’re eating vegetables for dessert!

Zucchini Crisp (Apple Crisp) - detail 1

Why You’ll Love This Zucchini Crisp

This isn’t just any dessert – it’s the sneaky, smart way to enjoy your veggies AND satisfy your sweet tooth! Here’s why it’s become my summer staple:

  • Lighter sweetness: Naturally lower in sugar than traditional apple crisp but still deliciously satisfying
  • Garden magic: Turns those midsummer zucchini abundance into something special
  • Foolproof baking: Just toss, top, and bake – even beginners can’t mess this up
  • That perfect crunch: Buttery oat topping stays crispy while the zucchini gets tender underneath

The best part? Watching everyone’s shocked faces when they realize they’re eating… zucchini!

Ingredients for Zucchini Crisp

This recipe comes together with simple pantry staples – you might already have everything you need! I’ve divided the ingredients into two parts to keep things organized:

  • For the zucchini filling:
    • 4 cups zucchini, peeled and sliced 1/4-inch thick (about 2 medium)
    • 1/2 cup granulated sugar
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon freshly grated nutmeg
  • For the crispy topping:
    • 1 cup all-purpose flour
    • 1/2 cup old-fashioned rolled oats
    • 1/2 cup packed dark brown sugar
    • 1/2 cup (1 stick) unsalted butter, softened

Ingredient Notes & Substitutions

No brown sugar? Coconut sugar works beautifully here! For gluten-free, swap in your favorite 1:1 flour blend. Vegan? Use plant-based butter. The magic is in the zucchini – when peeled and sliced, it transforms into apple-like texture when baked with cinnamon and sugar. (I promise, no one will guess it’s zucchini!)

How to Make Zucchini Crisp

Making this magical dessert is easier than you think – just follow these simple steps and you’ll have a warm, comforting crisp ready in no time!

  1. Preheat your oven to 375°F (190°C). This step is crucial – a properly heated oven ensures even baking and that perfect crispy topping.
  2. Toss the zucchini: In a large bowl, combine peeled zucchini slices with granulated sugar, cinnamon, and nutmeg until evenly coated. Spread this mixture into an ungreased 8×8 inch baking dish.
  3. Make the topping: In another bowl, mix flour, oats, and brown sugar. Cut in the softened butter with a fork or your fingers until the mixture resembles coarse crumbs.
  4. Top and bake: Sprinkle the crumbly topping evenly over the zucchini mixture. Bake for 35-40 minutes until the filling is bubbling and the topping is golden brown.
  5. Rest before serving: Let it cool for about 15 minutes – this allows the juices to thicken slightly so you don’t end up with a runny crisp!

Zucchini Crisp (Apple Crisp) - detail 2

Tips for Perfect Zucchini Crisp

Slice zucchini evenly (about 1/4-inch thick) so they cook uniformly. Don’t overmix the topping – those buttery clumps create the best texture! Check at 35 minutes – if the top isn’t golden enough, broil for 1-2 minutes (watch closely!). The filling should bubble around the edges when perfectly done.

Serving Suggestions for Zucchini Crisp

Oh my goodness, you’ve gotta serve this warm – that’s when the magic happens! My absolute favorite way is with a big scoop of vanilla ice cream melting over the top. The cold creaminess against the warm spiced zucchini? Heaven! For extra pizzazz, drizzle with caramel sauce or sprinkle with toasted pecans. Whipped cream works wonders too if you’re feeling fancy. Trust me, this dessert disappears fast when served fresh from the oven!

Storing and Reheating Zucchini Crisp

Got leftovers? (Though I doubt you will!) Cover the baking dish tightly with foil or transfer to an airtight container and refrigerate for up to 3 days. To reheat, pop individual portions in a 350°F oven for 10-15 minutes until warmed through – this keeps that gorgeous crispiness intact. Resist the microwave temptation unless you enjoy soggy topping (yuck!). If it lasts beyond day 3, the zucchini gets weepy, so share it with neighbors or freeze the baked topping separately for future crisps!

Zucchini Crisp Nutritional Information

Nutrition facts are estimates, but here’s the scoop per serving (based on 6 servings): about 280 calories, 24g sugar, and 12g fat. Your exact numbers may vary slightly depending on ingredient brands – that’s the beauty of homemade baking! For being dessert, it’s actually not too shabby nutritionally since zucchini brings fiber and vitamins to the party. For more information on the nutritional benefits of zucchini, check out this USDA FoodData Central entry.

FAQs About Zucchini Crisp

Got questions about this sneaky dessert? I’ve got answers! Here are the most common things people ask me about zucchini crisp:

  • Can I use unpeeled zucchini? You can, but I recommend peeling – the skin can stay slightly tough and give away our “apple” secret! Peeled zucchini gets that perfect soft texture.
  • Can I freeze zucchini crisp? Honestly? Not my favorite idea. The zucchini releases too much water when thawing, making everything soggy. Bake it fresh when possible!
  • Is this keto-friendly? Nope, with all that brown sugar and regular flour, this is firmly in the “sometimes treat” category. But hey – it’s still healthier than regular apple crisp! For keto-friendly dessert options, you might want to explore keto crockpot pumpkin bread pudding.

Any other zucchini mysteries I can solve for you? Just ask in the comments!

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If you enjoyed this recipe, you might also like our Slow Cooker Apple Crisp or our Slow Cooker Peach Crisp. For more delicious slow cooker dessert recipes, be sure to browse our collection!

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Amazing Zucchini Crisp That Will Fool Everyone Every Time

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A delicious and healthy twist on the classic apple crisp, using zucchini for a lower sugar option.

  • Author: Kitchen Hub
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Low Calorie

Ingredients

Scale
  • 4 cups zucchini, peeled and sliced
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Toss zucchini with sugar, cinnamon, and nutmeg. Place in baking dish.
  3. Mix flour, oats, brown sugar, and butter to make topping.
  4. Sprinkle topping over zucchini.
  5. Bake for 35-40 minutes until golden and bubbly.
  6. Cool slightly before serving.

Notes

  • Best served warm with ice cream.
  • Store leftovers covered in refrigerator.

Nutrition

  • Serving Size: 1/6 recipe
  • Calories: 280
  • Sugar: 24g
  • Sodium: 120mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 30mg

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