Meatless Monday: Vegan Zucchini Scones Recipe

  • ZuccSc-1

    These vegan zucchini scones are packed with hearty whole grain flour, oats, freshly grated zucchini, and olive oil! They are so simple to make and are great for an on-the-go breakfast or for an afternoon snack with tea.

    Vegan Zucchini Scones

    Perfect for your next brunch, shower, or afternoon tea, these dairy-free scones are a real crowd-pleaser.

    Prep Time:
    Cook time:
    Servings: 10-12


    • zucchini, grated: about 1 cup
    • whole wheat, or whole spelt flour: 1 cup
    • rolled oats: 1 cup
    • baking powder: 2 teaspoons
    • salt: 1 teaspoon
    • nutmeg: ½ teaspoon
    • non-dairy vanilla yogurt (I used coconut milk base.): 1 cup
    • olive oil: ½ cup
    • maple syrup (or honey): 3 tablespoons


    Step 1: Preheat oven to 400 degrees and lightly grease your baking sheet. 

    Step 2: Grate the zucchini. In a large bowl combine the flour, baking powder, salt, and nutmeg. 

    Step 3: Whisk in the yogurt, olive oil, and maple syrup. Fold in the grated zucchini until a sticky dough forms. (If the mixture is too sticky add a little bit more flour; if the dough seems a little dry add a little bit of water, 1 teaspoon at a time.)

    Step 4: Form into 10-12 scones and place on baking sheet. Bake for 20-25 minutes or until tops are lightly golden. Serve with your favorite preserves. 

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