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.
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.
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.
