Zucchini Scones

Zucchini Scones

Tasty, healthy and very easy to make, these Zucchini Scones are great as a side dish or on their own. Firstly I must confess to a love of vegetables which is why I’m always experimenting with new tasty ways to eat them. The idea of this recipe came from Pinterest where as I’ve said before I get too many ideas.

I search out low carb recipes a lot, but most of the time I take tried and tested recipes and try to make them low carb. Adapted from Old House to New Home the original recipe made use of breadcrumbs which I have substituted with ground almonds. I then found that the zucchini (courgette) doesn’t need to be salted to remove the moisture, which makes them much quicker to make. I went for a seasonal herb and as a neighbour gave me a bunch of dill from his garden the other day that’s what went in, but you could use any herb you want.

Zucchini Scones


  • 1 zucchini (courgette) grated
  • 1 cup ground almonds
  • 1/2 cup strong cheddar grated
  • 2 eggs
  • 1 small red onion finely chopped
  • A small sprig of fresh dill chopped
  • 1 tbsp poppy seeds
  • 1 tbsp of baking powder
  • A dash of cayenne pepper
  • Generous grinds of sea salt and fresh black pepper


Pre-heat your oven to 180C.

In a large bowl mix all the dry ingredients together, then add the eggs.

portion out into muffin cases

portion out into muffin cups

Portion out into 6 muffin cases, I used silicone ones, they didn’t need any greasing and come out easily.

Place on a shelf in the centre of the oven for 40 to 50 minutes until really crispy on top.


Simple and really easy to make, they are also good cold or you could reheat in the toaster.

I know some of you will have winced when you saw the word zucchini instead of courgette, but all those years working with people from all over the world had to have some effect.

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