Homemade Candied Zucchini
A moderately sweet treat with a delicate citrus note. Homemade candied zucchini are easy to make. Boiled in sugar syrup with lemon, they become aromatic but not overly sweet—completely natural and healthy.
Updated : 16 June, 2025
Easy
About 20 min.
Ingredients
2 kilograms
Zucchini
400 grams
Sugar
2
Lemon
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Choose well-ripened zucchini with thick skin – they have the best texture for candied treats and won’t fall apart during cooking. The listed weight refers to peeled zucchini.
Step 2
Wash and dry the zucchini. Peel off the skin. Cut them in half and remove the center with seeds. You should be left with only the firm flesh, as the soft center will remain mushy after drying.
Step 3
Cut the zucchini flesh into large cubes, about 2x2 cm. Keep in mind that they will shrink significantly during cooking and drying. Next time, I’d cut them even slightly larger.
Step 4
Place the zucchini cubes into a pot and cover them with sugar.
Step 5
Let the zucchini sit for about 2 hours. During this time, the sugar will dissolve and draw out the juice from the zucchini.
Step 6
Wash the lemons thoroughly under running water, scrubbing the skin with baking soda. Use a vegetable peeler to remove the top layer of lemon peel in long strips and add them to the zucchini. Squeeze the juice from the peeled lemons directly into the pot through a strainer to catch any seeds.
Step 7
Place the pot with the zucchini over medium heat and bring to a boil. Reduce the heat and let it simmer for 5 minutes without stirring. Then turn off the heat and let the mixture cool completely, which will take about 3-4 hours (or longer – I left mine overnight).
Step 8
Repeat the boiling-cooling process four more times. During this time, the zucchini will absorb the syrup and become translucent.
Step 9
After the final cooling, drain the zucchini in a colander and leave them for about 2 hours to remove excess liquid, which would otherwise prevent proper drying. Discard the lemon peels as they are no longer needed.
Step 10
Line a baking sheet with parchment paper. Spread the candied zucchini pieces in a single layer.
Step 11
Dry the zucchini in the oven at 50-60°C (120-140°F) for 3 to 6 hours, depending on your oven and the size of the pieces. Mine took the full 6 hours. Occasionally open the oven door slightly to let steam escape. I used a wooden spatula to keep the door ajar for 5 minutes at a time. The finished candied zucchini should be firm and non-sticky.
Step 12
Transfer the candied zucchini to a glass jar and store them in a cool, dry place. You can dust them with powdered sugar if desired. Enjoy!