It tastes like Apple Cobbler...

but, it's zucchini cobbler with dairy free vanilla bean ice cream.

Ingredients

    * 8 cups peeled, chopped zucchini
    * 2/3 cup lemon juice
    * 1 cup sucanat
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon ground nutmeg
  
    * 4 cups whole wheat all-purpose flour
    * 1 cup date sugar
    * 1 cup sucanat sugar
    * 1 1/2 cups vegan margarine, chilled
    * 1 teaspoon ground cinnamon

Directions

   1. In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
   2. Preheat oven to 375°. Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
   3. Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

I think I'd use less flour next time.  It was a little too much bread for me.  I cut the sugar in half from the original recipes I found.  The first one I found had so much sugar and butter, I could have used Brussels sprouts or mushrooms and my husband would have eaten it and he doesn't like either of those.

The ice cream is homemade dairy free vanilla ice cream made with coconut milk creamer, non dairy milk, coconut oil, vanilla bean, a dash of salt, and a tablespoon of vanilla vodka.  I read that the alcohol keeps the ice cream from crystallizing and getting too hard.