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“This is a great way to "sneak" veggies in on your family and friends (or yourself!) - the taste of the sweet, tangy apple overpowers the bland zucchini and the whole mixture melds into a thick, rich spread perfect for toast or baking.”
4hrs 20mins
2 1/2 cups

Ingredients Nutrition

  • 5 large apples, stemmed and coarsely grated (leave peels and cores)
  • 350 g about 1 large zucchini, coarsely grated (leave peel on)
  • 14 cup unsweetened apple juice
  • 12 teaspoon cinnamon


  1. Preheat oven to 350°F.
  2. Mix apples, zucchini and apple juice in a covered casserole.
  3. Cover and bake for 2 hours, until very broken down.
  4. Allow to cool slightly, then run through a food mill to remove hard pieces of core and skin.
  5. Stir in cinnamon and add puree back to the casserole dish.
  6. Re-cover and bake another hour, then remove the lid and bake a further 30-45 minutes, stirring every 15 minutes, until dark brown and very thick.
  7. Transfer to a jar and store in the fridge for up to 3 weeks or freeze up to 6 months.

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