Chocolate Chip Zucchini Scones

These Chocolate Chip Zucchini Scones are tender, flaky, and delicious with mini chocolate chips and fresh zucchini speckled throughout! Perfect for breakfast or brunch, or even a light dessert and a great use of summer garden zucchini or enjoyed all year round.

Easy Zucchini Scone Recipe

If every scone you’ve ever had has been from a coffee shop, you probably think they’re bad, right? Because coffee shop scones are dry, hard, and tasteless. Make them from scratch and it will change your life!

I took my favorite Lemon Blueberry Scones and put a zucchini spin on them. These zucchini scones are tender and flaky, with speckled zucchini and mini chocolate chips in every bite. They’re so good!

Ingredients Needed

Here’s what you’ll need to make this zucchini scones recipe:
(Scroll below to the printable recipe card for details and measurements.)

• All-purpose flour – Spooned and leveled, don’t scoop when measuring or you could end up with excess flour which results in a dry, crumbly scone.
• Baking powder – Helps the scones rise.
• Granulated sugar – For sweetness.
• Coarse salt – For flavor.
• Unsalted butter – This is what makes the scones nice and flaky. It should be very well chilled and cut into a bunch of small cubes (or grated.) We prefer unsalted butter to control the saltiness of the overall scone.
• Half and half – This is simply equal parts heavy cream and whole milk. The best tender scones are made with a thick liquid like heavy cream or half n half.
• Zucchini – Grated and excess water pressed out.
• Mini Chocolate Chips – These add a nice chocolatey flavor, but it’s not overwhelming.
• For the glaze – Powdered sugar, half-n-half, and vanilla.

How to Make Zucchini Scones

These scones are super easy to make in only a few steps. Here’s a brief summary:
(Scroll to the bottom for our easy printable recipe with the complete directions, and don’t miss the video below.)

1. Combine dry ingredients. Whisk together the dry ingredients until incorporated.
2. Cut in the chilled butter. Using a pastry blender (or your hands!) cut in the chilled butter until mixture resembles fine crumbs.
3. Add the zucchini and chocolate chips. Toss in grated zucchini and mini chocolate chips and coat lightly with the flour mixture.
4. Mix in the half-n-half. Add half and half and fold together gently until the mixture just begins to come together and forms a soft dough. It will be wet. (Do not knead or over mix the dough.)
5. Form the dough. Turn dough out onto a floured surface and pat into a 1-inch thick circle, without kneading. (If dough is very sticky, sprinkle with just a hint of flour.) Using a sharp knife or bench scraper, cut into 6 triangles.
6. Bake. Place scones on a parchment-lined baking sheet and bake in a 400 degree F preheated oven. They bake for approximately 16-18 minutes or until no longer wet, and golden on top and bottom.
7. Cool and glaze. While they cool, make the glaze. Then you can either gently dunk them or drizzle the icing on top.

Tips for Success

To ensure your homemade scones come out perfectly, follow these simple tips:

• Remove water from the zucchini. After grating the zucchini, press out any water.
• Measure the flour accurately. Spoon and sweep when measuring your flour, don’t scoop.
• Have your refrigerated items well chilled. Cold ingredients are key.
• Use small pieces of butter. Cut the butter into tiny cubes (or grate the butter). Don’t use large cubes or slices.
• Avoid thin liquids. Using water or fat-free milk will result in dry, flat baked scones. Half-n-half or cream is best.
• Don’t overwork the dough. Kneading or handling the dough too much will result in a rock hard scone.

Video: Chocolate Chip Zucchini Scones

Proper Storage

• How long do zucchini scones last? These zucchini scones will keep at room temperature for a day. After that, they need to be refrigerated in an airtight container and will keep for another 3 days.
• Can you freeze zucchini scones? Yes! Allow baked scones to cool completely, and freeze before topping with icing. Transfer to a freezer-safe bag and freeze for up to 2 months. Thaw overnight in the refrigerator. Warm in the microwave for about 20 seconds or on a baking sheet, tented with foil, in a 325 degrees F oven for 5-10 minutes. Allow to cool, then top with icing.
• Can I make the dough ahead of time? Yes. You can form the dough, cover them, and then place in the refrigerator the night before baking.

More Scones Recipes:

• Vanilla Scones
• Strawberry Scones
• Lemon Blueberry Scones
• Gingerbread Scones
• Creamsicle Orange Scones

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Chocolate Chip Zucchini Scones

5 from 7 Ratings

These Chocolate Chip Zucchini Scones are tender, flaky, and delicious with mini chocolate chips and fresh zucchini speckled throughout! Perfect for breakfast or brunch, or even a light dessert and a great use of summer garden zucchini or enjoyed all year round.

Print Recipe Rate Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings: 6

Cook ModePrevent your screen from going dark

Ingredients

• 2 cups all-purpose flour spooned and leveled
• 1 tablespoon baking powder
• 3 tablespoons granulated sugar
• 1/2 teaspoon coarse salt
• 6 tablespoons chilled unsalted butter , cut into small cubes
• 1 cup grated zucchini , excess water pressed out
• 1/4 cup mini chocolate chips
• 3/4 cup half and half (see note)

For the glaze

• 1 & 1/2 cups powdered sugar
• 2 to 3 tablespoons half and half
• 1 teaspoon vanilla

Instructions

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a large mixing bowl, combine flour, baking powder, sugar, and salt. Add butter and cut in with a pastry blender (or your hands) until mixture resembles fine crumbs.
• Toss in zucchini and mini chocolate chips and coat lightly with the flour mixture.
• Add half and half and fold together gently until the mixture just begins to come together and form a soft dough. It will be wet. (Do not knead or over mix the dough.)
• Turn dough out onto a floured surface and pat into a 1-inch thick circle. (If dough is very sticky, sprinkle with just a hint of flour.)
• Using a sharp knife or bench scraper, cut into 6 (or 8) equal triangles.
• Place scones on prepared baking sheet and bake 16-18 minutes or until no longer wet, golden, and cooked through. (All ovens run differently.)
• Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.
• In the meantime, make glaze by whisking together powdered sugar, half and half, and vanilla. (If glaze is too thick, add a bit more half and half. If it’s too thin, add more powdered sugar.)
• Generously drizzle scones with the glaze. (Glaze will firm up when scones are completely cool.) Eat and enjoy!

Video

Notes

Half-n-half. This is simply equal parts whole milk and heavy cream. Avoid thin liquids. Using water or fat-free milk will result in dry, flat baked scones. Half-n-half or cream is best.

Don’t overwork the dough. Kneading or handling the dough too much will result in a rock hard scone.

Nutrition

Calories: 483kcal | Carbohydrates: 76g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 227mg | Potassium: 352mg | Fiber: 2g | Sugar: 42g | Vitamin A: 533IU | Vitamin C: 4mg | Calcium: 147mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Breakfast

Cuisine: American

Keyword: homemade scones recipe, zucchini recipes, zucchini scones

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