50 minsBreakfast

Grain-free cheddar & zucchini scones

Makes: eight servings; enjoy leftovers tomorrow
Makes: eight servings; enjoy leftovers tomorrow


  • 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


  1. 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.

  2. 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.

  3. In a bowl, whisk together almond flour, coconut flour, baking powder, garlic powder, a generous pinch of salt and ¾ cup shredded cheddar.

  4. Squeeze out the excess water from the zucchini. Add to the almond mixture, along with eggs and melted butter.

  5. 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.