50 minutesBreakfast

Grain-free cheddar & zucchini scones

Makes: ten servings; enjoy leftovers tomorrow
Makes: ten 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 10 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.