Chocolate Chip Zucchini Scones


Anyone that knows me well, knows I am a sucker for scones.  I LOVE SCONES!!  They are perfect with a nice cup of coffee or hot tea.  Guess I should have been born in the UK instead of Germany.  Luckily there are only a couple of places around here where a person can get scones and clotted cream and I avoid those areas at all costs.

Scones are not as hard to make as many people believe them to be.  Although it took me about four tries to get this recipe right (healthier eating ingredient wise), they really are pretty easy to make PLUS they incorporate zucchini!  Getting those veggies in at breakfast! Yeah!

There are a few things to keep in mind when you’re making these scones. First up: the zucchini. You’re going to want to grate the zucchini then drain the heck out of it just like we do in most of the baking items that contain zucchini. This is because zucchini is full of moisture.  Scones tend to be more on the drier side (think biscuits) so moisture and scones aren’t going to go well together.  You’ll want to squeeze as much of that moisture out before adding it to the scone batter. You can do this by adding the zucchini to a fine-mesh strainer and letting it sit for about 15 minutes, then pressing as much moisture out as you can OR you can wrap the shredded zucchini in a clean hand towel and squeeze it all out. Either way will work just fine.


The second thing you need to note is the butter.  This recipe does have a tiny bit of butter in it but the butter needs to be very cold butter and quickly incorporate it into the dry ingredients using a fork, a pastry cutter.  You can also use your fingers but please note if you use your fingers you’ll need to work as fast as possible. Your fingers contain heat that will begin to warm the butter.  If it looks like it’s getting soft, stop working it and pop the bowl into the freezer for a few minutes. The main thing to remember here is you want that butter to stay cold. It’s important for flakiness.  I actually freeze my butter and use a grater to shred the butter and get smaller pieces so it’s easier to incorporate.


Once all of the ingredients have been added to the mix you’re going to dump the  mixture out onto a lightly floured work surface and gently knead it together. This is going to take a few minutes but the dough will come together.

Cut the scones into 8 even triangles, arrange them on a a silpat mat or parchment paper on the baking sheet, brush them with an egg wash and pop them in the oven!

Healthy, delicious scones to enjoy with your morning coffee!

Serving Size: 1 Scone

Chocolate Chip Zucchini Scones

These Chocolate Chip Zucchini Scones are healthy and full of flavor!

15 minPrep Time:

20 minCook Time:

35 minTotal Time:

Save RecipeSave Recipe


  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 4 tbsp unsalted butter, very cold and cubed or shredded
  • ½ cup plain nonfat Greek yogurt
  • 2 tablespoons pure maple syrup
  • 2 tablespoons non fat milk (almond milk works fine as well)
  • 1 teaspoon vanilla extract
  • 3/4 cup shredded zucchini, patted dry
  • 1/2 cup mini chocolate chips
  • For the egg wash:
  • 1 large egg, beaten
  • 1 teaspoon water


  1. Preheat the oven to 425°F
  2. Line a baking sheet with a silicone baking mat or parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs.
  5. Make a well in the center of the flour mixture.
  6. Stir in the Greek yogurt, maple syrup, milk, and vanilla extract.
  7. Fold in the zucchini and chocolate chips.
  8. Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle.
  9. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
  10. Lightly brush each scone with the egg wash.
  11. Bake at 425°F for 17-20 minutes, or until the tops are lightly golden.
  12. Cool on the pan for 5 minutes before transferring to a wire rack.


Scones are always best eaten the day of, but will keep, in an airtight container for 3 days.

The zucchini must be removed of excess moisture.



Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

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