Zucchini crisp might sound unexpected, but it’s one of the most delicious desserts you’ll ever bake with garden vegetables. I first discovered it during a summer trip in Asheville, where a local baker served a warm slice that looked just like apple crisp—but it wasn’t. One bite, and I was hooked.
The zucchini had taken on all the flavors of cinnamon, nutmeg, and lemon, wrapped in a golden oat topping that was perfectly crunchy. Back home in Michigan, I had zucchini overflowing in the garden, and this recipe quickly became a favorite. It’s sweet, spiced, and full of texture—plus, it’s the perfect solution when you’re wondering what to do with all that zucchini. If you’ve only used it in savory dishes, get ready. This zucchini crisp will change the way you see vegetables in desserts.
Table of Contents
Why Zucchini Crisp Deserves a Spot in Your Dessert Rotation
Zucchini crisp is more than just clever—it’s genuinely delicious
Zucchini crisp is the dessert you didn’t know you needed. It looks just like a classic fruit crisp, but instead of apples or peaches, it stars peeled, cubed zucchini. When baked with cinnamon, nutmeg, sugar, and lemon juice, the zucchini transforms into a tender, sweet filling that fools even the pickiest eaters. In fact, when I served this zucchini crisp at a family dinner, no one guessed it was made from a vegetable. That’s the magic of it—it captures everything we love about warm, baked desserts while using up summer’s most abundant garden veggie.
This dessert is a natural follow-up if you’ve already tried our zucchini-apple pie or even the air fryer protein zucchini muffins. Like those recipes, zucchini crisp celebrates the versatility of zucchini while giving you something sweet, cozy, and easy to make.
The topping in zucchini crisp makes it unforgettable
What takes zucchini crisp to the next level is the oat and brown sugar topping. It’s the golden, crumbly crown that adds a satisfying crunch to each bite. The oats toast up in the oven, the margarine melts into the mixture, and the brown sugar forms little crisp clusters that balance the softness of the filling underneath. You get warm, gooey zucchini layered under a buttery, spiced crust—it’s comfort food through and through.
You’ll find similar topping techniques in recipes like our crispy zucchini fries and even savory dishes like zucchini grilled cheese, where texture is everything. In both sweet and savory dishes, that crunch is the key.
Zucchini crisp is one of those recipes that surprises every time—simple ingredients, unbeatable flavor, and a texture that hits every note just right.
Print
Zucchini Crisp Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Zucchini crisp is a cozy dessert made with cubed zucchini, warm spices, and a golden oat topping. It’s a sweet way to use up extra zucchini.
Ingredients
8 cups cubed peeled zucchini
½ cup white sugar
⅓ cup lemon juice
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup brown sugar, packed
1 cup rolled oats
1 cup all-purpose flour
½ cup margarine
Instructions
1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large bowl, mix zucchini, white sugar, lemon juice, cinnamon, and nutmeg.
3. Pour the mixture into the prepared baking dish.
4. In another bowl, combine brown sugar, oats, and flour.
5. Cut in margarine until the mixture resembles coarse crumbs.
6. Sprinkle the crumble evenly over the zucchini.
7. Bake for 40–45 minutes until bubbly and golden brown.
8. Cool slightly before serving.
Notes
Peel and pat dry the zucchini before baking to avoid excess moisture.
Serve warm with ice cream or store in the fridge up to 4 days.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: zucchini crisp, zucchini dessert, crisp recipe
How to Keep Zucchini Crisp (Not Soggy) Every Time
The key to a crispy zucchini crisp starts before baking
Getting zucchini crisp—not soggy—is all about the prep. Zucchini naturally holds a lot of water, and that moisture can ruin your dessert if you’re not careful. The trick? Peel, cube, and pat the zucchini dry with paper towels before you mix it with sugar and spices. Let it sit for a few minutes after tossing it with lemon juice—this draws out more liquid. Then drain off the extra juice before baking. These small steps help keep the zucchini crisp from turning into a watery mess.
I learned this the hard way the first time I tried this dessert. Since then, I always prepare my zucchini the same way I do for zucchini sushi rolls—firm, dry, and well-handled. That attention to texture makes all the difference. You’ll get a filling that’s tender, not mushy, with a topping that stays golden and crunchy.
Zucchini crisp makes a great leftover—here’s how to store it
Once your zucchini crisp is baked, the question becomes: what’s the best way to store it? While it’s tempting to leave it out, this dessert does better refrigerated. Let it cool completely, then cover it tightly with foil or transfer to an airtight container. Refrigeration keeps the crisp from spoiling and helps firm up the filling even more overnight.
Reheating is easy—just pop a slice into the oven at 300°F for about 10 minutes to bring back that freshly-baked crunch. If you’re like me, you might even enjoy it cold, straight from the fridge, like I sometimes do with leftover zoats zucchini oatmeal. Either way, storing your zucchini crisp properly means you get to enjoy that sweet, cinnamon-rich flavor for days.
Zucchini Crisp vs. Apple Crisp—What’s the Real Difference?
Zucchini crisp tastes like apple crisp—but with a twist
Zucchini crisp often surprises people because it looks and tastes just like apple crisp. But the biggest difference is in the main ingredient. Instead of apples, you’re using cubed zucchini. Once seasoned with cinnamon, nutmeg, sugar, and lemon juice, zucchini takes on a similar texture and flavor profile to apples—but with a lighter, slightly earthier taste. It’s subtle, but that’s what makes zucchini crisp so special. You get the warm, sweet comfort of apple crisp with a clever vegetable swap that works perfectly.
This comparison becomes even more clear if you’ve tried both our zucchini-apple pie and our classic fruit crisps. Zucchini crisp brings the same comforting flavors, but it’s just a bit softer, making it ideal for those who prefer a less firm filling. The topping remains the star in both versions—crunchy, sweet, and satisfying with every spoonful.
Why zucchini crisp belongs on every dessert table
While apple crisp is a beloved classic, zucchini crisp brings something new and practical to the table. It’s an unexpected way to use garden zucchini, especially during the summer when you have more than you know what to do with. Instead of tossing it into another stir-fry, bake it into a dessert that genuinely impresses. Zucchini crisp is just as crowd-pleasing, and often gets more compliments because it’s something different.
If you’ve enjoyed other creative zucchini dishes like zucchini blossoms fried quesadillas or our ultra-savory smashed zucchini chickpea salad, you’ll appreciate how this recipe turns a humble vegetable into a full-on dessert star. Zucchini crisp isn’t just a substitute—it’s a standout.
Serving Tips and Make-Ahead Advice
Simple and satisfying ways to serve this warm dessert
Once baked to a golden crisp, this comforting treat is ready to serve in so many delicious ways. While it’s perfect straight from the oven, many people enjoy pairing it with a scoop of vanilla ice cream or a swirl of whipped cream. If you’re feeling creative, add a drizzle of caramel sauce or even a sprinkle of toasted nuts for a bit of crunch.
It also works beautifully as a brunch item—similar to how we serve blueberry zucchini bread on cozy weekend mornings. Warm flavors like cinnamon and nutmeg make it a welcome addition to a fall-themed table, too.
A dessert that fits busy schedules
What makes this dish even better is how well it handles preparation ahead of time. You can chop and season the filling and store it in the fridge overnight. The oat topping can be mixed in advance as well. Just layer and bake when you’re ready.
It also freezes well. Assemble it in a foil pan, cover tightly, and pop it in the freezer. When you’re ready to enjoy it, bake from frozen—just add 10 to 15 minutes to the cook time. This prep-friendly nature makes it just as useful as recipes like our frozen zucchini smoothie, especially during garden harvest season.
Conclusion
This dish is a great way to bring something unexpected to your dessert table using ingredients you already have. With its warm, sweet flavors and a perfectly crumbly topping, it’s hard to believe it’s made with vegetables. Whether you’re baking ahead for guests or just treating yourself to something cozy, this dessert delivers flavor and comfort in every bite.
Give it a try—you might be surprised how quickly it becomes a favorite. From prep to plate, it’s a reliable, seasonal recipe you’ll keep coming back to.
For more recipes follow me in page Facebook and Pinterest.
Frequently Asked Questions
How can I keep the zucchini from getting too soft?
Pat the cubes dry after peeling and dicing. Letting them sit with lemon juice for a few minutes pulls out extra moisture. Drain the liquid before combining with the remaining ingredients to avoid excess water during baking.
Can zucchini be used in other sweet recipes?
Yes! This versatile vegetable works beautifully in baked goods like muffins, cakes, and quick breads. You can check out ideas like our zucchini-apple pie and air fryer protein zucchini muffins for more inspiration.
Is there a difference between a crisp and a crumble?
The main difference lies in the topping. A crisp includes oats that provide added texture, while a crumble usually skips the oats and sticks with a simple butter-flour-sugar blend.
Do leftovers need to be refrigerated?
Yes, leftovers should be covered and kept in the refrigerator. The dessert keeps well for about 3 to 4 days. Reheat it in the oven to preserve the crisp topping, or enjoy it chilled straight from the fridge.