Name: Chocolate Chip Zucchini Scones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1/4 cup brown sugar; 1 tbsp baking powder; 1 tsp ground cinnamon; 1/2 tsp salt; 1/2 cup cold unsalted butter, cubed; 1 cup shredded zucchini, well-drained; 1 large egg; 1 tsp vanilla extract; 1/2 cup heavy cream or milk (plus extra for brushing); 3/4 cup semi-sweet chocolate chips

Why You’ll Love This Recipe

These scones strike the perfect balance of flavors—lightly spiced, moist from shredded zucchini, and dotted with melty chocolate chips. They’re simple to make, come together quickly, and freeze beautifully for later. Plus, they’re a fun and unique twist on classic scones that even picky eaters will love.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Brown sugar
Baking powder
Ground cinnamon
Salt
Cold butter, cubed
Shredded zucchini (well-drained)
Egg
Vanilla extract
Heavy cream or milk
Semi-sweet chocolate chips

Directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugars, baking powder, cinnamon, and salt.
Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in shredded zucchini and chocolate chips.
In a separate bowl, whisk together egg, vanilla, and cream. Add to the dry ingredients, mixing until just combined.
Turn the dough out onto a floured surface, gently pat into a circle about 1 inch thick, and cut into 8 wedges.
Place wedges on the prepared baking sheet and brush tops with a little cream.
Bake for 18–20 minutes, or until golden brown.
Cool slightly before serving.

Servings and timing

This recipe makes 8 scones.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Add chopped walnuts or pecans for extra crunch.
Swap chocolate chips for white chocolate or butterscotch chips.
Sprinkle coarse sugar on top before baking for a crunchy finish.
Use whole wheat flour for a heartier texture.
Add a simple glaze made of powdered sugar and milk for extra sweetness.

Storage/Reheating

Store scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze individually wrapped scones for up to 2 months. To reheat, warm in a 300°F (150°C) oven for 8–10 minutes or microwave for 15–20 seconds.

FAQs

Do I need to peel the zucchini?

No, just shred it with the skin on for extra nutrients and color.

How do I keep the scones from getting too wet?

Make sure to squeeze excess moisture out of the shredded zucchini before mixing.

Can I use frozen zucchini?

Yes, thaw and drain it well before using.

Can I make these scones dairy-free?

Yes, use plant-based butter, dairy-free milk, and dairy-free chocolate chips.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking.

What’s the best way to cut scones cleanly?

Use a sharp knife or bench scraper and flour it lightly before cutting.

Can I use a food processor to make the dough?

Yes, pulse the dry ingredients with butter, then stir in wet ingredients by hand to avoid overmixing.

Are these very sweet?

No, they’re lightly sweetened, making them perfect for breakfast or brunch.

Can I freeze the dough instead of baked scones?

Yes, cut into wedges, freeze on a tray, then bake from frozen, adding a few extra minutes.

What should I serve with zucchini scones?

They’re delicious on their own, but pair wonderfully with coffee, tea, or a light glaze.

Conclusion

Chocolate chip zucchini scones are a moist, tender, and flavorful twist on traditional scones. With their blend of zucchini, chocolate, and warm spices, they make the perfect treat for breakfast, brunch, or anytime you want a comforting baked good. Easy to prepare, versatile, and freezer-friendly, these scones are sure to become a favorite