The inspiration for this recipe came from http://www.allrecipes.com where you can find several variations of zucchini “applesauce.” I wasn’t quite satisfied with the one I tried, so I added some spices and a few real apples for texture. (I just didn’t think the texture was authentic without the apples). I also think you could use stevia as a sweetener if you wanted to avoid the sugar. (1/2 tsp. stevia equals 1 cup sugar, so add gradually and adjust according to your taste). This recipe is a surprising way to use up those last few zucchini now that apple season is upon us.
2 large zucchini, peeled and chopped. (If the seeds are large and starting to get hard discard them and use only the fleshy parts)
3 lg. peeled apples (I used Granny Smith), cut into chunks
1/3 c. apple cider vinegar
1 – 2 tsp. cinnamon
1/2 c. sugar
3 Tbsp. brown sugar
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. allspice
Put all ingredients into a large pot. There is no need to add water because there is a lot of water in the zucchini already. Heat to boiling, and then reduce heat to simmer. Cover and cook for 30 – 60 minutes, stirring occasionally. (Cooking time depends on the zucchini.)
When the mixture has cooled then you want to blend it until mushy like applesauce. I used a Foley Mill to do this (the old fashioned way). You could also puree the cooled mixture in a blender or food processor.
*One of our favorite ways to eat any kind of applesauce is to pair it with a peanut butter sandwich for a very kid-friendly lunch 🙂