Description
Chocolate chip zucchini scones are tender, lightly sweet scones made with shredded zucchini and chocolate chips for a moist, flavorful treat perfect for breakfast, brunch, or snacking.
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
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, 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 small bowl, whisk together egg, vanilla, and heavy cream. Add to dry ingredients and mix until just combined.
- Turn dough out onto a floured surface. Gently pat into a circle about 1 inch thick and cut into 8 wedges.
- Transfer wedges to the prepared baking sheet and brush tops with cream.
- Bake for 18–20 minutes, until golden brown.
- Cool slightly before serving.
Notes
Squeeze zucchini well to avoid excess moisture.Sprinkle coarse sugar on top before baking for a crunchy finish.Add walnuts, pecans, or swap chocolate chips for white chocolate or butterscotch.Dough can be refrigerated overnight before baking.Scones freeze well for up to 2 months.
Nutrition
- Serving Size: 1 scone
- Calories: 280
- Sugar: 15g
- Sodium: 270mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
