Zucchini Lemon Honey

Zucchini Lemon Honey

Zucchini Lemon Honey

This tastes just like lemon honey but, as it doesn’t contain eggs, can be kept in your pantry for up to 12 months..


– 1kg golden zucchinis, or peeled green courgettes
– juice and zest of 3 lemons
– 1kg sugar*
– 125g butter (or less if you desire)


1. Chop zucchini finely and steam until tender (in a microwave is fine).
2. Puree in a food processor – the pulp will look similar to custard.
3. Place zucchini pulp in a pot with the rest of ingredients, stirring over a low heat until the sugar is dissolved.
4. Turn up the heat and boil for about 30 minutes, until the jam is thick and creamy, like lemon honey.
5. Pour into hot, sterilised glass jars and seal.

*Sugar can be substituted or can work in tandem with the following;

  • Raw honey can be used at a rate of 7/8 cup for 1 cup of sugar. The sugar content from the above can be halved and then add a good dollop of honey
  • Chia seeds – to make a raw jam, simply puree your fruits with ground chia seeds and freeze until ready to use. Use 1 tbsp chia seeds per cup of fruit. You may want to add a bit of sweetness to the above recipe by adding in a tiny bit of sugar or some honey.
  • Gelatin – unflavoured gelatin can add thickness. 1.5 – 2 tsp will set approximately 500ml
  • Splenda or Stevia can be used, however as sugar acts as the preservative in the above recipe, you will need to freeze the lemon honey to preserve
  • One of our Facebook community members reduced zucchini content to 1/3 and added 2/3 strawberries

It is important to note that the less sugar there is in your finished product, the shorter your end product’s keeping time.