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!

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.

In a small bowl, stir together the brown sugar and ground cinnamon until evenly combined and no streaks of spice remain.

Cinnamon sugar being mixed in a small bowl
Sprinkle the cinnamon–brown 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.

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.

Zucchini in a slow cooker covered with cinnamon sugar
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’re comfortable to handle.

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.

Cooked zucchini being sliced on a cutting board
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.

Variations & Tips

For a deeper flavor, add 1 teaspoon vanilla extract to the slow cooker during the last 30 minutes of cooking so it doesn’t 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’d like a richer sauce, stir in 1 to 2 tablespoons of butter at the end of cooking until melted and glossy.

Warm zucchini dessert served in a bowl with syrup
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.

Food safety tips: Always wash and dry the zucchini well before placing them in the slow cooker, since they’re 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 “warm” setting for more than 2 hours after the dessert is done.

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.

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