Cinnamon and Nutmeg Zucchini “Applesauce”
Prep time: 
Cook time: 
Total time: 
Yield: 1 serving (about ¾ cup)
  • 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
  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.
Recipe by An Edible Mosaic™ at