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Zucchini Bread Scones

Yields: 8 scones
These scones bring all the flavor of Zucchini bread, but are much faster to make and get in your belly!!They’ll stay fresh for at least 5 days if stored in an airtight container in the refrigerator.
  • 1 ½ cups  white whole wheat or gluten-free* flour
  • 1 ½ tsp baking powder
  • 1 ¼ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 2 tbsp  unsalted butter, cold and cubed…keep in fridge until ready to use.
  • ½ cup plain nonfat Greek yogurt
  • 3 tbsp  pure maple syrup
  • 2 tbsp + 2 tsp nonfat milk, divided
  • 1 tsp vanilla extract
  • 1 cup  shredded zucchini, patted dry*
  1. Preheat the oven to 425°F, and line a baking sheet with parchement paper
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Stir in the Greek yogurt, maple syrup, 2 tablespoons of milk, and vanilla extract. Fold in the zucchini.
  3. Shape the dough into a ¾” tall circle on the prepared baking sheet, and brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 17-20 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.

Note: The zucchini must be gently squeezed dry dry to remove excess moisture. This prevents the scones from collapsing while they cool.  lay a thick layer of paper towels on the counter, and place shredded zucchini on top. Place another double-thick layer of paper towels on the zucchini, and gently press down until the top towel turns wet.

White whole wheat flour, whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.

For the gluten-free flour, I recommend the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum.

Honey or agave may be substituted for the maple syrup, the honey will lend a stronger flavor to the scones than maple syrup

{gluten-free, clean eating, low fat, low calorie}

Zucchini Bread Scones

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By: Amy Atherton

Recipe Notes

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