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Zucchini Lemon Butter Spread Recipe

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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!

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