Gluten, Dairy and Sugar Free Zucchini Cobbler

We were given some HUGE zucchinis from my sister, and I really wanted to make my zucchini cobbler recipe but knew that it needed to be modified first. It was a success, and we enjoyed a yummy dessert this evening.

5 cups peeled, cored and chopped zucchini
1/3 cup lemon juice
1/4 cup water
1/3 heaping cup xylitol
1/2 tsp. cinnamon
1/4 tsp. nutmeg

1 cup oats (gluten free oats if needed)
1 cup almond flour
1/2 cup unsweetened coconut flakes
1/2 cup melted coconut oil
1 heaping tbsp. xylitol
1/2 tsp. cinnamon

In a large saucepan over medium heat, cook and stir zucchini, water and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1/3 cup xylitol, 1/2 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside. Preheat oven to 375 degrees F (190 degrees C). Grease a 8x10 inch baking dish. Pour zucchini mixture into pan. I a bowl combine last 6 ingredients well, spread topping mixture on top of zucchini. Bake about 30 minutes until top is golden brown. Serve warm or cold. This tastes like apple pie and a great way to use up extra zucchini!

Note: The topping used in this recipe is also really good with fresh or frozen strawberries and rhubarb instead of the zucchini, and most likely other fruit as well!