Zapple Butter

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.

• Ready In: 4 hrs 20 mins
• Serves: 10
• Yields: 2 1/2 cups

Ingredients

• 5  large apples, stemmed and coarsely grated (leave peels and cores)
• 350  g  about 1 large zucchini, coarsely grated (leave peel on)
• 1⁄4 cup  unsweetened apple juice
• 1⁄2 teaspoon cinnamon

Directions

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.