Zucchini Jam (Vegan). This Creamy Zucchini Oatmeal can be served hot or cold and makes for the perfect nourishing breakfast! It’s also Vegan, Gluten Free, and Refined Sugar Free. Zucchini Jam with a kick of Anaheim Chiles, this savory spread is part jam part pickle and all Strawberry Zucchini Jelly is wonderful concoction which utilizes that bumper crop of zucchini!
These healthy muffins are made without eggs and dairy—which makes Serve plain, topped with butter or nut/seed butter, jam, or a little applesauce. These healthy zucchini pancakes are made with a blend of whole-grain, gluten-free flours, and are free from dairy and eggs. This is a recipe for breadcrumb crusted oven baked zucchini topped with lemon aioli, tomato and basil. You can have Zucchini Jam (Vegan) using 6 ingredients and 5 steps. Here is how you cook that.
Ingredients of Zucchini Jam (Vegan)
- It’s 1 of small zucchini.
- You need 2 of apples.
- You need 4 tsp of cinnamon.
- You need 4 tbsp of sugar.
- You need 2 tbsp of lemon juice.
- You need 70 g of golden raisins.
Perfect for a delicious snack, appetizer. Savory #Vegan Zucchini Muffins via @TheHummusapien #ad @BlueDiamond"]. This post is sponsored by Blue Diamond Almonds. Thanks for supporting the brands that make Hummusapien.
Zucchini Jam (Vegan) step by step
- Shred the peeled apples and the zucchini into small thin pieces. Put it in a tall pan on the stovetop with the sugar, lemon juice and cinnamon..
- Stir it frequently and add some water if needed to avoid sticking to the bottom of the pan..
- Cook it on slow fire until the zucchini and apples “fall into themselves” and become creamy..
- When its ready add the golden raisins and put it into glass jars, turn the jars upside down, and let the jam cool off upside down..
- When its cold you can put it in the fridge. Let me know if you tried this recipe :).
Oil-free, so rich, decadent and fudgy…nobody would ever know there is a hidden veggie! These vegan zucchini brownies are incredibly rich and gooey. The zucchini keeps these pancakes incredibly soft and moist even without any oil or fat in the recipe, and you really can’t taste the sneaky zucchini in here at all. We experimented with making some vegan ricotta, and were amazed at how well it turned out. Zucchini noodles have never been my jam, so I wasn’t super keen about the idea of zucchini.