Zucchini Lemon Scones

I don’t know what else to call this other than a scone, but it’s not quite one. A biscuit, perhaps? Call them what you will, but these bites are grain-free, free of any sweetener, and super refreshing.

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I don’t know anyone who treats zucchini as a fruit despite its classification technicality, so we’ll roll with considering this a vegetable in a baked good.

The acidity and freshness of the lemon takes the place of sugar. It’s neither sweet like a dessert, nor is it exactly savory. These are perfect for when I’m craving carbs, but don’t necessarily have a preference for sweet or savory.

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Ingredients

  • 1 1/2 cups almond flour
  • 1/2 cup arrowroot flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 pinch salt
  • 1 egg
  • 1 lemon, juiced and zested
  • 1/2 cup finely shredded zucchini, drained and pressed

Method

Preheat oven to 375°F and prepare a baking sheet.

Combine all dry ingredients in a small bowl.

Grate the zucchini, and press the excess water out of it. Measure after pressing as it will reduce in size significantly.

Zest the lemon, then squeeze juice into the dry ingredients.

Add egg to bowl, stir until a thick batter forms. Fold in zucchini.

Scoop dollops (2 – 3 tablespoons) onto the prepared baking sheet. Bake for 25 minutes.

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