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Home » Type » Breakfast » Cinnamon and Nutmeg Zucchini “Applesauce”

Cinnamon and Nutmeg Zucchini “Applesauce”

August 7, 2013 by Faith 18 Comments

Cinnamon and Nutmeg Zucchini Applesauce 1

Are you getting to the point where you’re starting to have a little too much zucchini on hand? If you’re not there yet, you probably will be soon…

If you’re a gardener, maybe you’ve already dropped off a bag (or two) at a neighbor’s house…or maybe you’ve been the recipient of a bag or two from a neighbor who gardens. Or maybe you heard the doorbell ring early one random evening only to get to the front door and find a gigantic bag of zucchini looking up at you, which might as well have sprouted legs and walked there itself because there wasn’t a trace of anyone in sight. (True story.)

There are definitely worse things than fly-by-night zucchini drive-bys though.

Cinnamon and Nutmeg Zucchini Applesauce 2

One of my favorite things to make when zucchini season rolls around is Middle Eastern Stuffed Zucchini or Kousa Mahshi. I also love what I call Zucchini Coins because my mom made them all the time growing up (zucchini coins can be found here). Zucchini bread is my absolute favorite of all the quick breads (which is weird because I have recipes for pumpkin and cheese spice bread and the best banana bread, but no zucchini bread on the blog!).

But I’m always looking for new zucchini ideas, and one day this one came to me after I had made Kousa Mahshi for dinner and was wondering what to do with all the zucchini pulp.

Although it doesn’t taste exactly like applesauce, the taste is quite similar and the consistency is spot-on. I think you might even be able to fool certain family members if there are those who claim not to like zucchini!

Cinnamon and Nutmeg Zucchini Applesauce 3

Print
Cinnamon and Nutmeg Zucchini “Applesauce”
Prep time:  5 mins
Cook time:  20 mins
Total time:  25 mins
Yield: 1 serving (about ¾ cup)
 
Ingredients
  • 1 medium (200 g) zucchini, peeled and chopped
  • 1-2 tablespoons honey or maple syrup (more or less to taste)
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon freshly grated nutmeg
  • 1 pinch (1/16 teaspoon) sea salt
Instructions
  1. The night before you want to make this (or up to 3 days in advance), add the peeled and chopped zucchini to a food processor and process until it forms a chunky paste (see photo below). Cover the zucchini and store it in the fridge until you’re ready to make the “applesauce” so the juices seep out.
  2. Transfer the zucchini (with the liquid that has seeped out) and all other ingredients to a small saucepan.
  3. Bring to a boil over medium heat, then turn heat down to low and simmer (uncovered) until the zucchini is tender and the juices are mostly evaporated, about 15 minutes, stirring frequently.
  4. Serve however you like your applesauce – hot, warm, or cold.
3.5.3251

Pureed Zucchini

Process the zucchini in a food processor until it forms a paste like what is shown in the photo above.

Filed Under: Breakfast, Desserts, Gluten Free, Paleo Tagged: Applesauce, Cinnamon, Healthy, Nutmeg, Recipes, Snacks, Summer, What to do with all that zucchini, Zucchini

Comments

  1. Sbarletta says

    September 8, 2022 at 6:58 am

    This was AMAZING! I didn’t think ahead, so I peeled and grated the zucchini and squeezed the water out with my hands. I thin put the pulp into the blender. Came out perfectly. Not watery at all!

    Reply
  2. Wanda says

    August 20, 2015 at 2:29 pm

    I liked this recipe. My sauce ended up too thin (didn’t take time to drain it overnight.)Now I’m cooking it down to make zucchini butter, will can it. So glad I found your recipe!

    Reply
  3. Alicia says

    August 28, 2014 at 12:43 pm

    This sounds wonderful! I’m definitely going to try this. I am wondering if this could be preserved like I do my regular applesauce? Thanks

    Reply
    • Faith says

      August 29, 2014 at 6:41 am

      Alicia, Thanks so much, I’m happy you want to try this recipe! It’s delicious and a fun use for zucchini. The pressure canning method may work to preserve it, but I can’t say for sure because I haven’t tried it. I did freeze some of this and found that it fared well (I just thawed it at room temperature when I was ready to use it). Please let me know how it goes if you decide to can it!

      Reply
  4. Kim says

    February 17, 2014 at 4:23 pm

    I’ve mixed chopped zucchini and apples to make APPLE CRISP. (well sort of anyways) I make sure to remove the seeds from zucchini so the kids and picky eaters won’t know. Add enough cinnamon to disguise it.

    Reply
  5. grace says

    August 9, 2013 at 2:36 pm

    this is quite clever, and i can see how it’d work–i once made an ‘apple’ pie with zucchini and only the really shrewd eaters realized it. :)

    Reply
  6. Veronica says

    August 9, 2013 at 1:29 am

    Brilliant! And I love your plaid spoon. :)

    Reply
  7. Laura (Tutti Dolci) says

    August 9, 2013 at 12:11 am

    This looks exactly like applesauce, I’m impressed!

    Reply
  8. Lauren says

    August 8, 2013 at 8:10 pm

    What a neat idea! I’m a fan of throwing zucchini in smoothies, so this is right up my alley! I am loving everyone’s creative ways at getting more vegetables in our diets. Thanks for sharing!

    Reply
  9. Heidi @ Food Doodles says

    August 8, 2013 at 8:05 pm

    I love this idea! I gotta try this next time I go out to the garden to pick zucchini since there’s a ton every time I go out!

    Reply
  10. Blond Duck says

    August 8, 2013 at 7:08 pm

    Sounds wonderful!

    Reply
  11. Ash- foodfashionparty says

    August 8, 2013 at 10:35 am

    Yummy, a nice way to have Zucchini.

    Reply
  12. Thatgaljill says

    August 7, 2013 at 11:50 pm

    I’m totally testing this out sweetened with Stevia!

    Reply
  13. Alyssa (Everyday Maven) says

    August 7, 2013 at 1:56 pm

    What an interesting way to use up Zucchini Faith!! so creative :)

    Reply
  14. Katrina @ Warm Vanilla Sugar says

    August 7, 2013 at 6:43 am

    This is soooo unique! Love this idea!

    Reply
  15. deana says

    August 7, 2013 at 6:30 am

    I used to have these gigantic zucchini as I was a weekend gardner — zucchinis grew madly when I was gone during the week. I hated the idea of tossing them but eating them regularly was out.. the skin was tough and the interior had lost its tender texture.

    I would bake it like a pumpkin (split in half) and puree it.

    Then I made zucchini pie just like pumpkin or added it to minestrone. It worked well and I no longer felt bad about throwing them away.

    Reply

Trackbacks

  1. Cheesy Summer Squash Gratin - Recipe Girl says:
    October 13, 2018 at 8:46 am

    […] Cinnamon and Nutmeg Zucchini “Applesauce” by An Edible Mosaic […]

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  2. 50 Zucchini Recipes - Chocolate Chocolate and More! says:
    December 8, 2016 at 5:33 pm

    […] Cinnamon + Nutmeg Zucchini “Applesauce” from An Edible Mosaic […]

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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