Cheesy Zucchini Scones
These whole food plant-based cheesy zucchini scones are a delightfully healthy twist on a classic treat. Shredded zucchini, oat flout, and almond flour form the base of the dough. Baked until golden brown, the scones have a tender interior with irresistible cheesy flavor that is vegan and gluten-free!
Equipment
Ingredients
- 1 cup oat flour
- 1 cup almond flour
- ⅓ cup nutritional yeast
- 2 tsp baking powder
- 1 tsp onion powder
- 1 ½ cups zucchini grated
- ⅓ cup green onion or chives, chopped
- ½ cup soy milk unsweetened, or plant based milk of choice
- 1 tbsp apple cider vinegar
- 1 tbsp tamari low sodium
Instructions
- Preheat oven to 350°F.
- Add the oat flour, almond flour, nutritional yeast baking powder and onion powder to a mixing bowl and stir well.
- Add the remaining ingredients and mix well.
- Pour mixture out onto a parchment lined baking tray and press into a flat circle about 9 inches in diameter.
- Using a sharp knife make scoring marks about halfway through the thickness of the dough creating 6 pieces.
- Bake for 50 minutes.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 215kcalCarbohydrates: 21gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 326mgPotassium: 259mgFiber: 4gSugar: 2gVitamin A: 195IUVitamin C: 8mgCalcium: 167mgIron: 2mg
these look amazing! does the shredded zucchini need to be squeezed of excess water?
It doesn’t
Those look amazing! I’ll have to make them.
I made these scones today and oh my, I have not had a scone in 11 years after changing to a WFPB diet and gluten free , these were absolutely superb, I couldn’t stop eating them. Thank you for creating these amazing recipes ?
In video of zucchini scones you mentioned a link to your hummus recipe. I was unable to find it in the attached information below video
https://plantbasedcookingshow.com/2016/06/19/salt-free-oil-free-hummus/
What is the nutritional value based on?
Per 100g or the whole lot?
Per serving
This recipe turned out even better than I anticipated! It has a delightful quiche-like flavor and was surprisingly easy to make. My husband loved it too! Thanks for sharing such a great recipe!
Jill, these are AMAZING! I came back from a walk and smelled these tasty, “cheesy” scones. They were the perfect addition to a bowl of veggie soup or plant based chili. Enjoy!
These are delicious but they took too long to cook because i accidentally over processed in the food processor.
Can these be frozen?
I haven’t tried it but I’m pretty sure they would do just fine
What a joy to discover this savory plant based dishes to bake for our farmers market booth as an adjunct to our veggies and melons. Made three batches in an hour:
Scone One: subbed garlic for onion powder and our own chives;
Scone Two: used Frontier AdoboSeasoning and our pie finely chopped garlic scapes;
Scone three: a sweet version with 1.5 cups blackberries, before thawing them, and sweetening w 3/8 tsp monk fruit, 1/3 cup date syrup and 1/4 cup almond milk.
All three were delish, but wow, the scapes shined in this recipe. THANK YOU for this resource!
Fantastic! They all sound delicious