Zucchini Oatmeal Crunch

Top your bowl of Zucchini Oatmeal Crunch with lots of whipped topping!

Zucchini Oatmeal Crunch Recipe

Believe it or not, Zucchini Oatmeal Crunch tastes just like Apple Crisp. You may not realize it, but zucchini is one of those sneaky vegetables that’s kind of a switch-hitter; it can go savory or it can go sweet. Who knew?

No one can guess that apples are replaced with zucchini in this Oatmeal Crunch.

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If it’s August or September here in the Heartland, we’ve likely got zucchini running out of our ears! Sometimes I get tired of making the same ole Zucchini Bread….there’s GOT to be something new and better, right?

Enter Zucchini Oatmeal Crunch. Are you skeptical? So was I….but I’m here to tell you right now this dessert tastes JUST LIKE Apple Crisp. You’re never gonna believe it. (Yep, zucchini can totally be disguised to taste like apples!)

I’ve discovered that zucchini desserts are kind of few and far between, and they are named things like Zucchini Crumble, Zucchini Apple Pie, or Zucchini Apple Casserole….all are likely very similar to this recipe, but not quite as delicious. 🙂

Have fun when you’re serving this delicious (and easy!) dessert to your gang knowing they have no clue that they’re eating a vegetable instead of a fruit. And nary a soul is going to say “Hey, is this zucchini in here?”

What to Love About This Recipe –

  1. It’s a great, new way to use up all those darn zucchini.
  2. This dessert truly tastes just like apple crisp, texture and everything.
  3. Bring on the ICE CREAM!

What Ingredients Will You Need to Make Zucchini Oatmeal Crunch?

  • Zucchini
  • Granulated sugar
  • Cornstarch
  • Spices: cinnamon, nutmeg
  • Lemon juice (this is an important ingredient for making the zucchini taste like apples – don’t skip it!)
  • Old-fashioned (whole) oats
  • Dark brown sugar
  • Flour
  • Vanilla extract
  • Butter
What's more delightful than a warm bowl of Zucchini "Apple Crisp"?

How to Make Zucchini Crunch in Just 3 Easy Steps

  1. Combine the zucchini pieces with the sugar, spices and lemon juice; place into a greased baking dish.
  2. Combine the oats, brown sugar, flour and melted butter; sprinkle this mixture over the prepared zucchini filling.
  3. Bake, uncovered, in a preheated 375 degree F. oven for 30-35 minutes or until the top is golden brown and the zucchini is fork-tender. Let cool slightly, then serve topped with vanilla ice cream.

Helpful Recipe Tips for Making “Zucchini Apple Crisp”

  • Can I make Zucchini Oatmeal Crunch ahead of time?
  • Could I add berries to the zucchini when I bake this crunch?
  • Can I double the oatmeal topping if I like a lot of it?

If you make and bake Zucchini Oatmeal Crunch ahead of time, I’d only do it a few hours ahead, say 5-6 hours or so…sometimes it can get a bit soggy after it sits. OR, even better, you could assemble it, stash it in the fridge, then bake it fresh when you’re preparing to serve dessert.

Adding berries to the zucchini works really well, even helping to further disguising the zucchini as fruit! Place the zucchini mixture into your baking dish, then top with the berries and the oatmeal crunch topping.

You can totally double the oatmeal topping for this dessert if you so desire. You may just need to bake it a little longer to be sure the topping gets fully cooked all the way through.

Other Zucchini Recipes to Enjoy –

Zucchini Oatmeal Crunch.  Everyone will  be fooled!

A Few More Favorite Dessert Recipes for You-

Printable Directions for Making Zucchini Oatmeal Crunch

A bowl of of warm zucchini chunks topped with a sweet oatmeal crunch topping.

Zucchini Oatmeal Crunch

Believe it or not, Zucchini Oatmeal Crunch tastes just like Apple Crisp. You may not realize it, but zucchini is one of those sneaky vegetables that's kind of a switch-hitter; it can go savory or it can go sweet. Who knew?
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8 servings
Calories: 369kcal
Author: Chef Alli

Ingredients

  • 8 cups zucchini peeled and cut into bite-size chunks
  • 2 Tbs. cornstarch
  • 1/3 cup granulated sugar
  • 2 tsp. cinnamon divided use
  • 1/2 tsp. ground nutmeg
  • 1 cup old-fashioned (whole) oats not quick oats
  • 1 cup flour
  • 1 cup dark brown sugar packed
  • 1 tsp. vanilla extract
  • 1/2 cup butter melted

Instructions

  • Preheat the oven to 350 degrees F.
  • Place the zucchini chunks into an 8” x 12” baking dish; toss with the cornstarch and sugar.
  • In a mixing bowl, combine the melted butter, flour, brown sugar, oats, cinnamon, nutmeg and vanilla until blended.
  • Spread the oatmeal mixture evenly over the zucchini in the baking dish. Bake, uncovered, on the center rack of the oven for 30-35 minutes or until golden brown and the zucchini filling is hot bubbly. Serve topped with ice cream or whipped topping.

Notes

 
If you make and bake Zucchini Oatmeal Crunch ahead of time, I’d only do it a few hours ahead, say 5-6 hours or so…sometimes it can get a bit soggy after it sits. OR, even better, you could assemble it, stash it in the fridge, then bake it fresh when you’re preparing to serve dessert.
Adding berries to the zucchini works really well, even helping to further disguising the zucchini as fruit! Place the zucchini mixture into your baking dish, then top with the berries and the oatmeal crunch topping.
You can totally double the oatmeal topping for this dessert if you so desire. You may just need to bake it a little longer to be sure the topping gets fully cooked all the way through.
 
Course: Dessert
Cuisine: American
Keyword: apple crisp, zucchini crumble, zucchini dessert recipes

Nutrition

Calories: 369kcal | Carbohydrates: 61g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 21mg | Potassium: 419mg | Fiber: 3g | Sugar: 38g | Vitamin A: 603IU | Vitamin C: 22mg | Calcium: 66mg | Iron: 2mg

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Let’s Get You Cookin’,
Chef Alli

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Blog Comments

I’m confused. You refer to halved strawberries, but I didn’t see strawberries listed in the ingredients list.

Hi There –
Good grief! That recipe was ALL jacked up – I’m so sorry! The recipe has been corrected to reflect what it should – ZUCCHINI! I hope you’ll make this when you’ve got tons of zucchini this summer – it’s so good and nary a person will think it’s anything other than apple crisp. 🙂
Thanks again,
Chef Alli

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