Chocolate Chip Zucchini Scones are tender, buttery, moist, and have pops of chocolate chips and bits of zucchini inside with a luscious chocolate drizzle on top!A SUMMER SCONE RECIPEMaking some Chocolate Chip Zucchini Scones needs to be on your to do list! If you have an abundance of home grown zucchini or want to find another baked good to make with it other than Zucchini Bread or Zucchini Chocolate Muffins, then these treats are just what you need to whip up. They are one of the simplest homemade recipes to whip up. Theyre moist and the perfect amount of sweet with the added chocolate chips and chocolate drizzle on top. If youve been skipping the scones in fear of them being dry or flakey, now is the time to try out this recipe because these scones are NOT that! FREQUENTLY ASKED QUESTIONS:Do I need to do the chocolate drizzle on top? Nope! Its not necessary. They can definitely stay plain and be delicious. Another idea would be to maybe add coarse sugar on top before baking for a crunchy exterior instead of the chocolate drizzle. Or you could make a simple powdered sugar glaze! How do I wring out excess moisture from the zucchini? The best way to squeeze out the liquid from your shredded zucchini is to place all of the shredded zucchini in a cheesecloth (or paper towels) in a bowl and then wring it out until no more liquid comes out of it. It should be almost dry, and only the tiniest bit moist, before adding to the batter. Why use zucchini in scones? Zucchini adds incredible moisture without changing the flavor. It blends right into the batter, making your baked goods soft and tender while sneaking in some extra nutrients like fiber, potassium, and vitamin C. Its the perfect way to make muffins feel a little healthier. Whats the best way to store these scones? Keep at room temperature for up to 2 days. Refrigerator for up to 5 days, best served and eaten warm or at room temp. Can I freeze these scones? You can freeze for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)all-purpose flour I rarely sift my flour with baked goods (I know, shame on me!) The key is not to overmeasure your flour. You do not want to pack it in. You should be scooping the flour into a measuring cup (not packing down) until over full. Then youll take the flat end of a butter knife and wipe off excess. This will ensure you measure the right amount of flour. You get dry baked goods when you measure out too much flour.baking powder and baking soda using the combination of both really makes a great texture in these scones. Did you know baking soda needs an acid to activate it? The buttermilk will provide that acid for us.saltcold unsalted butter you could use salted butter if that is all you have on hand. Just remove the additional salt used in the recipe.buttermilk this and the zucchini are what really bring the moistness to these scones. If necessary, you can make your own Homemade Buttermilk!light brown sugarvanilla extractshredded fresh zucchini with the excess water squeezed out.semi-sweet chocolate chips you could use milk or dark chocolate if you prefer.HOW TO MAKE CHOCOLATE CHIP ZUCCHINI SCONESLine a sheet tray with parchment paper and set aside.In a large bowl, mix the flour, baking powder, baking soda, and salt.Add the diced butter to the bowl. Using a pastry cutter, cut the butter into the flour mixture until the mixture resembles coarse crumbs smaller than peas. Set aside.In a medium bowl, whisk together 1 cup of buttermilk, brown sugar, and vanilla until combined. Add the wet ingredients to the dry and stir them together with a spoon until they are almost completely mixed in.Add the zucchini and chocolate chips, stirring them in until thoroughly combined. The mixture may be a little sticky.On a lightly dusted, clean work surface, form the mixture into a ball and then flatten the top. Dust lightly with flour and roll it out into an 8-inch circle.Cut the circle into eight triangles.Place the triangles on the prepared sheet tray, 2-3 inches apart. Place the sheet tray in the fridge for 15 minutes.While the scones are chilling, preheat the oven to 400F.Brush the remaining buttermilk on the tops of the scones with a pastry brush.Bake for 17-20 minutes until lightly golden brown.Let the cake cool for 10 minutes on the sheet tray, then transfer it to a wire rack to cool completely.Once cool, drizzle with melted chocolate if desired and serve immediately.CRAVING MORE RECIPES?Zucchini BreadZucchini BrowniesZucchini Chocolate MuffinsAir Fryer Zucchini FriesLazy Chocolate Chip Cookie BarsChocolate Chip Cookie in a Mug PrintChocolate Chip Zucchini SconesTender, buttery, moist scones with pops of chocolate chips and a chocolate drizzle on top. Course Breakfast, Brunch, Dessert, SnackCuisine AmericanPrep Time 20 minutes minutesCook Time 20 minutes minutesTotal Time 40 minutes minutesServings 8Calories 362kcalAuthor Brandie SkibinskiIngredients2 cups all-purpose flour1 Tablespoon baking powder teaspoon baking soda teaspoon salt cup (1 stick) cold unsalted butter, diced small1 cup + 1 Tablespoon buttermilk cup packed light brown sugar2 teaspoons vanilla extract1 cups shredded fresh zucchini (excess water squeezed out) cup semi-sweet chocolate chipsmelted chocolate (for drizzling, optional)InstructionsLine a sheet tray with parchment paper and set aside.In a large bowl, mix 2 cups all-purpose flour, 1 Tablespoon baking powder, teaspoon baking soda and teaspoon salt. Add cup (1 stick) cold unsalted butter, diced small to the bowl. Using a pastry cutter (see notes below), cut the butter into the flour mixture until the mixture resembles coarse crumbs smaller than peas. Set aside. In a separate medium bowl, whisk together 1 cup buttermilk, cup packed light brown sugar and 2 teaspoons vanilla extract until combined. Add the wet ingredients to the dry and stir them together with a spoon until they are almost completely mixed in. Add 1 cups shredded fresh zucchini and 1/2 cup semi-sweet chocolate chips, stirring them in until thoroughly combined. The mixture may be a little sticky. On a lightly dusted (with a little flour), clean work surface, form the mixture into a ball and then flatten the top. Dust lightly with a little more flour and roll it out into an 8-inch circle. Cut the circle into eight triangles. Separate the triangles and place them on the prepared sheet tray, 2-3 inches apart. Place the sheet tray in the fridge for 15 minutes.While the scones are chilling, preheat the oven to 400F.Brush the remaining 1 Tablespoon buttermilk on the tops of the scones with a pastry brush. Bake on the middle rack for 17-20 minutes until lightly golden brown. Let them cool for 10 minutes on the sheet tray, then transfer it to a wire rack to cool completely. Drizzle with melted chocolate and serve immediately. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.Dont have a pastry cutter? Use a fork or your clean hands. If using your fingers to cut the butter in, try not to handle it too much and do it quickly so the heat of your hands doesnt melt the butter.You can easily melt chocolate in the microwave. Add some semi sweet chocolate chips to a microwaveable bowl. Heat in short bursts (30 seconds or less) and stir between each interval to prevent overheating and burning. Then use quickly before it solidifies again.NutritionCalories: 362kcal | Carbohydrates: 45g | Protein: 6g | Fat: 17g | Sodium: 147mg | Fiber: 2g | Sugar: 13g