Chocolate Chip Zucchini Scones

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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.

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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.

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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

Ingredients

  • 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

Instructions

  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.

Notes

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.

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http://thepotterspantry.com/2015/09/chocolate-chip-zucchini-scones/

 

Healthy Chocolate Zucchini Bread

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Yes, another zucchini recipe.  If you haven’t figured it out yet, zucchini is one of my favorite vegetables.  You can do anything with it!  With that being said, this my absolute favorite Zucchini Bread recipe ever!  It’s chocolaty, moist, loaded with zucchini and it’s already healthy!  First and fore most, this recipe is not mine.  I came across it on one of my favorite blog’s, Sally Baking Addiction.  I only make one small change.  I add a teaspoon of cinnamon to mine (two teaspoons if I am doubling the recipe).

Why?  Because I think dark chocolate (i always use dark chocolate when I can) and cinnamon are a great paired together and I like the warmth and smell it gives it.

Do you have to add the cinnamon?  Absolutely not.  It tastes amazing just as the recipe is written, I just like to add it to mine.  I always have to make a double batch because the boys love it as well.  It goes very quickly in our house and that’s okay because there’s no butter, very little oil and sugar and it has added protein with the Greek Yogurt.  Now, it should go without saying but I will say it anyway, “it’s healthy as long as you don’t sit and devour the whole loaf.”

A couple of things to remember when making this bread.

First: don’t wear white pants!  The chocolate seemed to be everywhere!   One of the first rules of baking BUT it was completely worth it.  And as Captain Barbosa says in Pirates of the Carribbean, “They’re more guidelines than rules.” Oops, it was a spur of the moment thing to make these and didn’t think about changing.  Awe, well, that’s what bleach is for!

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Second:  Make sure you get some of the moisture out of the zucchini.  There is nothing worse then soggy bread and zucchini carries quite a bit of moisture.  You can do this numerous way.  I use a thin dish rag and ring it out a bit.  You can use paper towels and blot the zucchini or you can place the shredded zucchini in a colander and let it drain for a few minutes.  Either way, you don’t want all the moisture gone, just the excess.

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That’s it!  Go make this lovely bread!  You and your diet won’t regret it!

Recipe:  Double Chocolate Zucchini Bread!

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