Zucchini Bread Coffee Syrup
This delightfully simple Zucchini Bread Syrup is perfect for adding sweet, spiced, buttery, fresh-baked charm to whatever it touches.
Servings: 12 servings
Calories: 73kcal
Equipment
- 1 medium saucepan
- 1 syrup bottle or mason jar
Ingredients
- 1 cup water
- 1 cup brown sugar packed
- ¾ cup sliced zucchini (about ½ medium zucchini)
- ¼ cup chopped pecans
- ¼ teaspoon nutmeg
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- ¼ teaspoon butter extract
Instructions
- Add the water, brown sugar, sliced zucchini, pecans, nutmeg, and the cinnamon stick to a medium saucepan and heat over medium heat, stirring until the sugar is dissolved. Bring the mixture to a simmer, and simmer for 5 minutes.
- After the 5 minutes, remove from heat and allow to cool at room temperature for 15 minutes. Strain the solids from the syrup, reserving the liquid and discarding the solids.
- Stir in the vanilla extract and butter extract, then transfer to a syrup bottle or mason jar and store in the fridge for up to 2 weeks.
Notes
This makes about 1.5 cups of zucchini bread syrup!
Nutrition
Serving: 2tablespoon | Calories: 73kcal | Carbohydrates: 18g | Sodium: 5mg | Sugar: 18g
