This simple first-day-of-fall dessert turns a humble zucchini into a cozy baked treat with almost no prep, which is exactly the kind of recipe that works on a busy weeknight. Inspired by the warm spice and rustic feel of old-fashioned dump-style bakes, it combines raw unpeeled whole zucchini with a few pantry staples to create a soft, lightly sweet dessert that feels right at home when the weather starts to cool.
Serve this warm on its own, or pair it with a scoop of vanilla ice cream, a spoonful of whipped cream, or a drizzle of caramel sauce for a more dessert-like finish. It also goes well with hot coffee, chai, or apple cider, and if you are putting together a casual fall dinner, this bake fits nicely after a bowl of soup, roast chicken, or a simple pasta meal.
5-Ingredient Oven Baked First Day of Fall Zucchini Dessert
Servings: 6
Ingredients
2 medium raw unpeeled zucchini, ends trimmed
Directions
1. Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9x13-inch oven-safe glass baking dish.
2. Slice the raw unpeeled zucchini into thin rounds or half-moons and spread them evenly in the prepared baking dish.
3. In a small bowl, stir together the dry cake mix and cinnamon, then sprinkle the mixture evenly over the zucchini.
4. Drizzle the melted butter over the top as evenly as possible, then scatter the chopped walnuts or pecans across the surface.
5. Bake for 40 to 45 minutes, until the top is golden and the zucchini is tender underneath. Let it rest for 10 minutes before serving so the layers can settle slightly.
Variations & Tips
Apple Pie Style: Add a thin layer of very finely chopped apple between the zucchini and cake mix if you do not mind going beyond five ingredients. It gives the dessert a more classic fall flavor and makes the kitchen smell amazing while it bakes.
Nut-Free Option: Skip the walnuts or pecans and bake as directed if you need a nut-free version. The top will still turn golden and buttery, and a spoonful of whipped cream can add back a little extra richness when serving.
Sweeter Finish: If you want this to taste more like a dessert than a lightly sweet bake, serve it with caramel sauce or vanilla ice cream. Zucchini is mild, so those toppings help bring out the warm cake-and-cinnamon flavors.
Texture Tip: Slice the zucchini evenly and keep the pieces fairly thin so they soften fully by the time the topping is done. If the slices are too thick, the center may stay firmer than you want.
Make-Ahead Tip: You can slice the zucchini earlier in the day and keep it refrigerated until you are ready to assemble. For the best texture, bake this fresh and reheat leftovers gently in the oven so the topping stays a little crisp.
