Zucchini “Applesauce”*

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 🙂

7 thoughts on “Zucchini “Applesauce”*

  1. That should work. You can always adjust the spices and sweetener at the very end if you need to add a little more. 12 lbs of zucchini will make a lot of applesauce! Fortunately, what you can’t consume right now can be frozen in smaller containers to enjoy during the winter months, too.

    1. Thank you for responding. This is soooo delicious !!! I can’t wait for next year now, this will make really nice gifts too so I hope to have enough planted for a year’s supply and some unique gifts. Because of the sugar/vinegar, do you know if this can be canned in jelly jars in a boiling water bath canner?

  2. I have never tried canning this, so I would try canning a few jars now just to see how it works before making a large batch to give as gifts next year. Please let me know how it works for you.

    1. I just took 6 jelly jars of the “applesauce” out of the canner! That was my plan, to try this batch in hopes that it will work. Even though I processed them, I’ll keep a few of the jars in the freezer, just in case. It’s too good to waste!!! I thought it was interesting that out of 12 pounds of zucchini I got 6 jelly jars. So, between “applesauce” and zucchini relish it’s a great use of very little garden space!

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