Grain-free cheddar & zucchini scones
- 2 zucchinis
- 2 eggs
- ¼ cup butter
- 2 cups almond flour
- ¼ cup coconut flour
- 1 tbsp baking powder
- ½ tsp garlic powder
- 1 cup shredded cheddar cheese
Grate zucchini on the large holes of a box grater, to yield 2 ½ cups shredded zucchini. Place in a colander in the sink and sprinkle with salt. Let drain 15 minutes.
Meanwhile, preheat oven to 325 degrees F. Line a baking sheet with parchment. In a small bowl, whisk eggs until even in color. Melt butter.
In a bowl, whisk together almond flour, coconut flour, baking powder, garlic powder, a generous pinch of salt and ¾ cup shredded cheddar.
Squeeze out the excess water from the zucchini. Add to the almond mixture, along with eggs and melted butter.
Form dough into 8 balls and place on the parchment; press down slightly until about 1-inch thick. Sprinkle with the remaining ¼ cup shredded cheddar. Bake 20 to 25 minutes, or until golden and firm. Let cool slightly before enjoying.