Chocolate Zucchini Scones

I am heading home, leaving all of the excitement and chaos of the last week behind. I had so much fun, but I can’t tell you how much I long to hold my children and kiss my hubby and to sleep in my own bed. And to cook. A week away from the kitchen is hard for me!!

Chocolate Zucchini Scones

Also I am getting ready for my SEVEN year anniversary this weekend! Can you believe it?! Lucky me, seven years with my man. But mostly I just want to be with my family and relax. What are you all doing over the next few days? Hot plans?

Chocolate Zucchini Scones

Before we all go and enjoy a nice long weekend, I thought I would leave you with a perfect indulgent breakfast (or anytime really!!) dish. Chocolate Zucchini Scones. Chocolate Zucchini scones are chocolaty and rich and so moist because of the zucchini. I love them fresh from the oven and slathered in butter. Although I have to say that peanut butter or nutella would not be bad either. Maybe even Raspberry Jam.

Chocolate Zucchini Scones

See you back next week with everything back to normal!!

Preheat the oven to 400 degrees.

In the bowl of a food processor, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
Pulse in the cold butter and the zucchini.

Chocolate Zucchini Scones

In a separate bowl beat together the milk and the egg and pour into the food processor. Pulse until you have a dough that comes together.

Chocolate Zucchini Scones

Transfer the dough to a floured surface and form into a disc.

Chocolate Zucchini Scones

Slice into wedges and move to a prepared sheet pan. Run the top of the scones with 1 tablespoon of milk. Sprinkle sugar on top.

Chocolate Zucchini Scones

Bake at 400 degrees for 10 minutes and set aside to cool. Serve warm or at room temperature.

Chocolate Zucchini Scones

Recipe: Chocolate Zucchini Scones

Ingredients

  • -2 cups flour
  • -½ cup sugar
  • -4 tablespoons dark unsweetened cocoa powder
  • -1 teaspoon baking powder
  • -½ teaspoon baking soda
  • -½ teaspoon kosher salt
  • -1 ½ teaspoons cinnamon
  • -½ teaspoon ginger
  • -¼ teaspoon nutmeg
  • -8 tablespoons cold butter, cut into small pieces
  • -½ cup shredded zucchini
  • -5 tablespoons milk
  • -1 egg
  • -1 Tablespoon milk
  • -1 tablespoon sugar

Instructions

  1. 1. Preheat the oven to 400 degrees.
  2. 2. In the bowl of a food processor, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  3. 3. Pulse in the cold butter and the zucchini.
  4. 4. In a separate bowl beat together the milk and the egg and pour into the food processor. Pulse until you have a dough that comes together.
  5. 5. Transfer the dough to a floured surface and form into a disc. Slice into wedges and move to a prepared sheet pan.
  6. 6. Run the top of the scones with 1 tablespoon of milk. Sprinkle sugar on top.
  7. 7. Bake at 400 degrees for 10 minutes and set aside to cool. Serve warm or at room temperature.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

 

Print Recipe  

Chocolate Zucchini Scones

I am heading home, leaving all of the excitement and chaos of the last week behind. I had so much fun, but I can’t tell you how much I long to hold my children and kiss my hubby and to sleep in my own bed. And to cook. A week away from the kitchen is hard for me!!

Chocolate Zucchini Scones

Also I am getting ready for my SEVEN year anniversary this weekend! Can you believe it?! Lucky me, seven years with my man. But mostly I just want to be with my family and relax. What are you all doing over the next few days? Hot plans?

Chocolate Zucchini Scones

Before we all go and enjoy a nice long weekend, I thought I would leave you with a perfect indulgent breakfast (or anytime really!!) dish. Chocolate Zucchini Scones. Chocolate Zucchini scones are chocolaty and rich and so moist because of the zucchini. I love them fresh from the oven and slathered in butter. Although I have to say that peanut butter or nutella would not be bad either. Maybe even Raspberry Jam.

Chocolate Zucchini Scones

See you back next week with everything back to normal!!

Preheat the oven to 400 degrees.

In the bowl of a food processor, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
Pulse in the cold butter and the zucchini.

Chocolate Zucchini Scones

In a separate bowl beat together the milk and the egg and pour into the food processor. Pulse until you have a dough that comes together.

Chocolate Zucchini Scones

Transfer the dough to a floured surface and form into a disc.

Chocolate Zucchini Scones

Slice into wedges and move to a prepared sheet pan. Run the top of the scones with 1 tablespoon of milk. Sprinkle sugar on top.

Chocolate Zucchini Scones

Bake at 400 degrees for 10 minutes and set aside to cool. Serve warm or at room temperature.

Chocolate Zucchini Scones

Recipe: Chocolate Zucchini Scones

Ingredients

  • -2 cups flour
  • -½ cup sugar
  • -4 tablespoons dark unsweetened cocoa powder
  • -1 teaspoon baking powder
  • -½ teaspoon baking soda
  • -½ teaspoon kosher salt
  • -1 ½ teaspoons cinnamon
  • -½ teaspoon ginger
  • -¼ teaspoon nutmeg
  • -8 tablespoons cold butter, cut into small pieces
  • -½ cup shredded zucchini
  • -5 tablespoons milk
  • -1 egg
  • -1 Tablespoon milk
  • -1 tablespoon sugar

Instructions

  1. 1. Preheat the oven to 400 degrees.
  2. 2. In the bowl of a food processor, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  3. 3. Pulse in the cold butter and the zucchini.
  4. 4. In a separate bowl beat together the milk and the egg and pour into the food processor. Pulse until you have a dough that comes together.
  5. 5. Transfer the dough to a floured surface and form into a disc. Slice into wedges and move to a prepared sheet pan.
  6. 6. Run the top of the scones with 1 tablespoon of milk. Sprinkle sugar on top.
  7. 7. Bake at 400 degrees for 10 minutes and set aside to cool. Serve warm or at room temperature.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8