Chocolate Zucchini Scones
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Chocolate Zucchini Scones

By 

Natasha Pickowicz

morning
About This Recipe

Moist zucchini, naturally sweet dates, and rich dark chocolate come together in these tender scones with a crisp golden top. They’re the perfect balance of wholesome and indulgent — a morning bake that feels both nourishing and luxurious. Enjoy warm from the oven with a little extra chocolate and a smear of butter.

This Recipe Features
Pure Dark
Pure Dark
How Many?

Chocolate Zucchini Scones

By 

Natasha Pickowicz

morning
About This Recipe

Moist zucchini, naturally sweet dates, and rich dark chocolate come together in these tender scones with a crisp golden top. They’re the perfect balance of wholesome and indulgent — a morning bake that feels both nourishing and luxurious. Enjoy warm from the oven with a little extra chocolate and a smear of butter.

Ingredients
Serving Size: 9 scones
2

cups all-purpose flour
1

stick unsalted butter, cubed and chilled
2

teaspoons baking powder
1

teaspoon kosher salt
12

Medjool dates, pitted and finely chopped
1

medium zucchini, grated
1

Spring & Mulberry Pure Dark Date-Sweetened Dark Chocolate Bar, roughly chopped
½

cup buttermilk, chilled

Flaky sea salt, for finishing (optional)
Directions
  1. Preheat oven. Heat oven to 350°F. Line a baking sheet with parchment paper.
  2. Prepare zucchini mixture. Squeeze all excess water from the grated zucchini. In a small bowl, combine zucchini, chopped chocolate, and chopped dates.
  3. Make dry mixture. In a large mixing bowl, combine flour, baking powder, salt, and chilled butter cubes. Toss with your fingers, pinching the butter into flat “shingles,” until the mixture is crumbly and damp.
  4. Add mix-ins. Gently toss the zucchini, dates, and chocolate into the flour mixture, fluffing with your fingers to distribute without compressing.
  5. Form the dough. Stream in ¼ cup of buttermilk while fluffing with your fingers. Continue adding buttermilk, a little at a time, until a shaggy dough forms. The mixture should hold together but not feel gummy.
  6. Shape and cut. Transfer dough to a piece of parchment paper. Gently pat into a 6-inch square, about 1 ½ inches thick. Cut into 9 equal squares and slide the parchment onto a baking sheet.
  7. Finish and bake. Brush the tops with a little more buttermilk and sprinkle with flaky sea salt. Bake for 30–35 minutes, until tops are lightly golden and spring back to the touch.
  8. Cool and serve. Let cool for 5 minutes, then enjoy warm with extra chocolate and soft butter.
Notes
  1. Be sure to fully squeeze excess liquid from zucchini to avoid gummy scones.
  2. Swap in any Spring & Mulberry Essence Bar for a twist on flavor (Coffee, Mint Leaf, Earl Grey, etc.).
  3. Best enjoyed warm the same day, but leftovers can be stored airtight at room temperature for up to 2 days.
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