Zucchini "Apple" Butter

3 large zucchini, peeled deseeded and sliced

¼ cup sweetener

¼ cup brown sweetener

1 tbsp apple cider vinegar

1 tbsp lemon juice

Cinnamon

Allspice

Nutmeg

Vanilla

Salt

Cook in slow cooker on low for 6 to 8 hours until soft

Blend to desired consistency using an immersion blender

subheading: Sauce Pan:

Bring to a simmer over medium-high heat, then reduce the heat to medium-low.

Cover and cook for 20 to 25 minutes or until the zucchini begin to soften and fall apart.

Remove from heat, allow to cool slightly, and use a hand blender to puree the mixture.

Return the saucepan to medium-low heat.

Add cinnamon (use less to taste if needed) and salt.

Gently simmer, stirring regularly to avoid spattering, until ‘apple’ butter is thick and deep caramel in color, 45 to 60 minutes.

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