Chocolate Chocolate Chip Zucchini Scones Recipe

These chocolate-y, cake-like scones are the sweetest way to finish off your stack of zucchini.
Photo by Farideh Sadeghin

Makes 8
Prep time: 15 minutes
Total time: 1 hour


2 cups|300 grams all-purpose flour
½ cup|130 grams granulated sugar
¼ cup|27 grams cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
8 tablespoons|115 grams cold unsalted butter, cubed
10 tablespoons|155 ml buttermilk
1 small zucchini (about 5 ounces|150 grams), grated and squeezed
½ cup|100 grams mini semisweet chocolate chips
1 teaspoon Demerara sugar


  1. Heat the oven to 400°F. In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt. Using your fingers or a pastry cutter, mix the butter into the dry ingredients until pea-sized crumbles form. Add in 8 tablespoons|125 ml of the buttermilk and the zucchini and combine until just mixed, then add in the chocolate chips.
  2. Pat into an 8-inch circle, about 1-inch thick. Refrigerate for 1 hour, then cut into 8 wedges. Transfer to a baking sheet lined with parchment paper, leaving about 2-inches between each scone.
  3. Brush with the remaining buttermilk and sprinkle with the Demerara sugar. Bake until golden and set, 12 to 14 minutes. Set aside to cool slightly, then serve.

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