{"id":226,"date":"2026-08-04T09:21:31","date_gmt":"2026-08-04T09:21:31","guid":{"rendered":"https:\/\/recipes.mealse.com\/?p=226"},"modified":"2026-08-04T09:21:31","modified_gmt":"2026-08-04T09:21:31","slug":"dump-whole-unpeeled-raw-zucchini-in-the-slow-cooker-and-2-other-ingredients-to-get-a-sweet-so-delicious-your-husband-will-be-begging-for-more","status":"publish","type":"post","link":"https:\/\/recipes.mealse.com\/?p=226","title":{"rendered":"Dump whole unpeeled raw zucchini in the slow cooker and 2 other ingredients to get a sweet so delicious your husband will be begging for more!"},"content":{"rendered":"
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This playful 3-ingredient slow cooker dessert leans into Earth Day by celebrating one of the most unassuming vegetables in the crisper: whole, unpeeled zucchini. Instead of shredding or disguising it, we simply nestle the raw squash into the bottom of the slow cooker, pour over a sweet, spiced mixture, and let time and gentle heat transform it into something soft, jammy, and spoonable.<\/p>\n<\/div>\n<\/div>\n

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The result is a cozy, caramelized dessert that feels like a cross between baked apples and zucchini bread filling, but with almost no prep and just one pot to wash.<\/p>\n<\/div>\n

Whole zucchini beside a slow cooker and brown sugar<\/figcaption><\/figure>\n<\/div>\n
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Serve the warm zucchini dessert in shallow bowls, spooning plenty of the syrupy sauce over each piece. It pairs beautifully with a scoop of vanilla ice cream, a dollop of Greek yogurt, or lightly sweetened whipped cream. For an extra Earth Day touch, sprinkle with toasted nuts or granola for crunch.<\/p>\n<\/div>\n

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Leftovers are lovely chilled and spooned over oatmeal, pancakes, or plain yogurt the next morning.<\/p>\n<\/div>\n<\/div>\n

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3-Ingredient Slow Cooker Zucchini Dessert<\/b><\/div>\n<\/div>\n
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Servings: 4<\/div>\n<\/div>\n
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Ingredients<\/b><\/div>\n<\/div>\n
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4 small to medium whole unpeeled raw zucchini (about 1 1\/2 to 2 pounds total), rinsed and dried<\/div>\n
1 cup packed light or dark brown sugar<\/div>\n
2 teaspoons ground cinnamon (or apple pie spice)<\/div>\n<\/div>\n
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Directions<\/b><\/div>\n<\/div>\n
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Place the whole, unpeeled raw zucchini in a single layer on the bottom of a 4- to 6-quart slow cooker. If your zucchini are very large, you can trim the stem ends so they fit with the lid fully closed, but keep them otherwise whole and unpeeled.<\/div>\n<\/div>\n<\/div>\n
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In a small bowl, stir together the brown sugar and ground cinnamon until evenly combined and no streaks of spice remain.<\/div>\n<\/div>\n
Cinnamon sugar being mixed in a small bowl<\/figcaption><\/figure>\n<\/div>\n
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Sprinkle the cinnamon\u2013brown sugar mixture evenly over and around the zucchini, letting some fall down the sides so it reaches the bottom of the slow cooker. The sugar will look dry at this point; it will melt into a syrup as it cooks.<\/div>\n<\/div>\n
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Cover the slow cooker with the lid. Cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1\/2 hours, until the zucchini are very tender when pierced with a fork and the sugar has melted into a thick, fragrant syrup.<\/div>\n<\/div>\n<\/div>\n
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Zucchini in a slow cooker covered with cinnamon sugar<\/figcaption><\/figure>\n<\/div>\n
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Carefully remove the lid, lifting it away from you to avoid steam. Using tongs, transfer the whole cooked zucchini to a cutting board. Let them cool for a few minutes until they\u2019re comfortable to handle.<\/div>\n<\/div>\n
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Slice the soft zucchini into thick rounds or chunks, discarding only the tough stem ends if still attached. Return the sliced zucchini to the slow cooker and gently stir to coat the pieces in the cinnamon-sugar syrup, breaking them up slightly with a spoon if you prefer a more spoonable, compote-like texture.<\/div>\n<\/div>\n<\/div>\n

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Taste and adjust sweetness if desired by sprinkling in a bit more brown sugar while the mixture is still warm, stirring until dissolved. Serve warm, spooned into bowls with plenty of the syrup from the bottom of the slow cooker.<\/div>\n<\/div>\n
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Variations & Tips<\/b><\/div>\n<\/div>\n
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For a deeper flavor, add 1 teaspoon vanilla extract to the slow cooker during the last 30 minutes of cooking so it doesn\u2019t cook off completely. You can also grate a small amount of fresh nutmeg or add a pinch of ground ginger along with the cinnamon to mimic classic apple pie spice. If you\u2019d like a richer sauce, stir in 1 to 2 tablespoons of butter at the end of cooking until melted and glossy.<\/p>\n<\/div>\n<\/div>\n

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Warm zucchini dessert served in a bowl with syrup<\/figcaption><\/figure>\n<\/div>\n
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To keep this dessert refined-sugar-free, swap the brown sugar for an equal amount of coconut sugar or a mix of honey and maple syrup (note that honey should not be served to children under 1 year old). For texture, top each serving with toasted chopped walnuts, pecans, or pumpkin seeds.<\/p>\n<\/div>\n

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Food safety tips: Always wash and dry the zucchini well before placing them in the slow cooker, since they\u2019re going in unpeeled. Make sure your slow cooker reaches and maintains proper cooking temperatures by using the LOW or HIGH settings as directed, and avoid leaving the cooker on the \u201cwarm\u201d setting for more than 2 hours after the dessert is done.<\/p>\n<\/div>\n<\/div>\n

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Cool leftovers promptly, transfer them to an airtight container, and refrigerate within 2 hours; enjoy within 3 to 4 days, reheating only the portion you plan to eat. Discard the dessert if it develops an off smell, flavor, or appearance.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

This playful 3-ingredient slow cooker dessert leans into Earth Day by celebrating one of the most unassuming vegetables in the crisper: whole, unpeeled zucchini. Instead of shredding or disguising it, we simply nestle the raw squash into the bottom of the slow cooker, pour over a sweet, spiced mixture, and let time and gentle heat […]<\/p>\n","protected":false},"author":2,"featured_media":227,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fbimg":"","fbimg2":"","fbtext":"","fbtext2":"","source_link":"","video":"","youtube":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-226","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts\/226","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=226"}],"version-history":[{"count":1,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts\/226\/revisions"}],"predecessor-version":[{"id":228,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/posts\/226\/revisions\/228"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=\/wp\/v2\/media\/227"}],"wp:attachment":[{"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.mealse.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}