Zucchini Lemon Butter
Prep Time: 45 minutes | Cook Time: 30 minutes | Total Time: 1 hour 15 minutes
Servings: 6 cups
Description:
This Zucchini Lemon Butter is a wonderfully simple yet elegant recipe that combines the subtle flavor of zucchini with the bright citrusy zing of lemon. Perfect for summer mornings, it adds a refreshing twist to your breakfast table. Whether spread on toast, swirled into pancakes, or served alongside a warm muffin, this buttery spread will quickly become a staple. It’s easy to make, requires minimal ingredients, and is budget-friendly, making it ideal for beginner cooks or anyone looking to prepare a quick, delicious treat.
Recipe Category: Breakfast
Keywords: Vegetable, Free Of…, Summer, Brunch, Beginner Cook, < 4 Hours, Easy, Inexpensive
Ingredients
| Ingredient | Quantity |
|---|---|
| Zucchini | 2 medium |
| Water | As needed to cover zucchini |
| Butter | 1/2 cup |
| Sugar | 3/4 cup |
| Lemon Juice | 1 tablespoon |
| Lemons, rind of | From 2 lemons |
Nutritional Information (per serving, 1 tablespoon)
| Nutrient | Amount |
|---|---|
| Calories | 93.1 kcal |
| Total Fat | 2.6 g |
| Saturated Fat | 1.6 g |
| Cholesterol | 3.4 mg |
| Sodium | 20.8 mg |
| Total Carbohydrates | 18.2 g |
| Dietary Fiber | 0.35 g |
| Sugars | 17.3 g |
| Protein | 0.37 g |
Instructions
| Step | Instruction |
|---|---|
| 1 | Start by boiling the zucchini in just enough water to cover the pieces. Cook until tender, about 10 minutes, ensuring the zucchini softens thoroughly. |
| 2 | Once the zucchini is tender, drain the water and allow the zucchini to cool. This will help with easier handling in the next steps. |
| 3 | After cooling, either mash the zucchini with a potato masher or blend it into a smooth puree using a food processor or immersion blender. |
| 4 | Transfer the zucchini puree to a large saucepan. Add the butter, sugar, lemon juice, and lemon peel (you can either zest the lemon or simply use the rind). |
| 5 | Stir the mixture continuously and bring it to a full boil over medium-high heat. The mixture will begin to thicken as it boils. |
| 6 | Once boiling, add liquid pectin to the mixture. Let it boil for another 2 minutes, stirring frequently to ensure the ingredients are well incorporated. |
| 7 | Skim off any foam that forms on the top of the mixture using a spoon or ladle. This will result in a smoother final product. |
| 8 | Pour the hot zucchini lemon butter into sterilized jars, leaving a bit of space at the top. Seal the jars immediately. |
| 9 | Allow the butter to cool to room temperature before storing. Store the zucchini lemon butter in the refrigerator for up to 3 weeks, or freeze for long-term storage. |
Notes:
- The texture of this zucchini lemon butter is smooth and spreadable, perfect for spreading on bread or crackers.
- If you prefer a smoother consistency, you can blend the zucchini in a high-speed blender instead of mashing it.
- For a more intense lemon flavor, add more lemon zest or even a small amount of lemon extract.
- This recipe makes about 6 cups of zucchini lemon butter, which can be stored in small jars or containers for easy use over several weeks.
- For freezer storage, consider portioning the butter into smaller containers or even ice cube trays for easy thawing later.
Zucchini Lemon Butter is a fantastic way to use up extra summer zucchini and create a delightful, tangy spread that pairs beautifully with a variety of baked goods or fresh breakfast breads. Whether you’re looking to impress at brunch or just want to elevate your toast, this recipe is a keeper!
