Dairy Farmers of Canada

Gingered zucchini marmalade

This is the Gingered zucchini marmalade recipe.

  • Prep: 20 min
  • Cooking: 45 min
Yields 3 cups (750 mL)
gingered zucchini marmalade


  • 2 cups (500 mL) zucchini finely diced
  • 1 orange
  • 1 lemon
  • 2 tbsp (30 mL) fresh ginger peeled and grated
  • 1 apple cored and cut into quarters
  • 2 cups (500 mL) sugar
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Place zucchini in a stainless steel saucepan.

Zest orange and lemon and add to zucchini. Peel orange and lemon. Place peel and ginger on a piece of cheesecloth. Gather up the edges and tie with string to make a bouquet garni.

In a blender or food processor, purée apple, orange and lemon together.

Combine fruit purée and sugar with zucchini, and place with bouquet garni in a saucepan.

Bring to a boil, stirring constantly while heating. Lower heat to a simmer and cook for 45 minutes. Discard the bouquet garni.

Purée the mixture using a hand blender until it resembles a relish or chutney. Cool and store in the refrigerator until needed.


A serving = 30 mL (2 tbsp)

Delightful to accompany the ricotta, spinach and mint terrine.The marmalade lasts in the refrigerator for up to three weeks and tastes better the day after it’s made!

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Nutritional information

Per serving
Energy: 73 Calories
Protein: 0 g
Carbohydrate: 19 g
Fat: 0 g
Fibre: 0.7 g
Sodium: 1 mg

Top 5 Nutrients

(% DV*)
Calcium: 1 % / 8 mg
Folate: 2 %
Magnesium: 1 %
Vitamin B6: 2 %
Vitamin C: 14 %