It’s been a hot minute since I shared something sweet and a warm tasty pastry was sounding good! It is officially zucchini season so get ready for a lot of zucchini filled recipes! My last trip to the farmer’s market left me with oodles of fresh zucchini. I got to the farmers market at the tale end and one of the vendors insisted I take the rest of her zucchinis. So, now I have all this zucchini that I have to use up! I have been baking with it, added it to my oats the other morning and sauteed it so far. I have some other recipe ideas to use it up so stay tuned!
These scones would be the perfect addition to your morning coffee or tea, weekend brunch, or any occasion where warm pastries are a must.
If you are like me and needing to use up a butt load of zucchini, here are some other great recipes you can sneak them into.
- Apple Cinnamon Zucchini Bread
- Chocolate Chunk Zucchini Brownies
- Pale Zucchini Bread
- Fiesta Lime Shrimp and Zucchini Bowls
Blueberry Zucchini Scones
Prep time
Cook time
Total time
Author: Brooke Weiss
Recipe type: Pastry
Serves: 8 scones
Ingredients
- 1 cup cassava flour
- 1 tsp baking powder
- pinch of sea salt
- ¼ cup coconut oil, melted
- 1 egg
- 3 tbsp maple syrup
- 2 tsp vanilla extract
- juice and zest of 1 lemon
- 1 cup zucchini, finely shredded
- 1 cup fresh blueberries
Instructions
- Preheat oven to 325 degrees and line a pie pan with parchment paper.
- In a small bowl combine the flour, baking powder and salt and mix well. Set aside.
- In a medium bowl add the coconut oil, egg, maple syrup, vanilla extract, lemon zest and juice. Mix until fully combined. Slowly add in the flour mixture and mix until fully combined. Fold in the zucchini and blueberries.
- Transfer the dough to the pie pan and press it flat into the pan using your hands. Place in oven for 25 minutes.
- Let cool and enjoy!