Healthy Zucchini Pumpkin Scones

Fall baking season is when my kitchen really comes alive. The smell of cinnamon and nutmeg mixing with whatever’s fresh from the garden makes the whole house feel cozy. But I’ll be honest – I’m not always great at using up all those zucchini before they get too big, and I never want to waste good pumpkin puree sitting in my fridge.

That’s how these zucchini pumpkin scones came about. I had both ingredients staring at me from the counter and fridge, and I figured why not throw them together? The zucchini keeps them moist without making them heavy, and the pumpkin adds that warm fall flavor we all crave.

The best part? You can make the dough the night before and just pop them in the oven while your coffee brews. Perfect for busy mornings when you want something homemade but don’t want to start from scratch.

What Kind of Zucchini Should I Use?

Any fresh zucchini will work great for these scones, but medium-sized zucchini tend to be the best choice since they’re not too watery or seedy. You’ll want to shred your zucchini using the large holes of a box grater, and there’s no need to peel it first – the skin adds nice flecks of color and extra nutrients. After shredding, gently squeeze the zucchini in a clean kitchen towel or paper towels to remove some of the excess moisture, but don’t go overboard since you still want some of that natural moisture to keep your scones tender. If you only have larger zucchini on hand, just scoop out any big seeds before shredding.

Options for Substitutions

These scones are pretty adaptable, so here are some swaps you can make if needed:

• Gluten-free oat flour: You can make your own by grinding rolled oats in a food processor until fine. Regular all-purpose flour works too if gluten isn’t a concern – use the same amount.
• Almond flour: Sunflower seed flour or hazelnut flour work well here. You could also use additional oat flour, though the texture will be slightly less rich.
• Tapioca flour: Arrowroot powder is a great swap using the same amount. In a pinch, cornstarch works too, but use 2 tablespoons instead of 1/3 cup.
• Unsweetened applesauce: Mashed banana or pumpkin puree work nicely – just expect a slightly different flavor. You could also use Greek yogurt for extra protein.
• Maple syrup: Honey, agave, or even brown sugar (use 1 tablespoon) will sweeten these just fine.
• Shredded zucchini: Make sure to squeeze out excess moisture with a clean kitchen towel before adding. Yellow squash works as a substitute, or you could use shredded carrots for a different twist.

Watch Out for These Mistakes While Baking

The biggest mistake when making these scones is not properly draining the shredded zucchini, which can make your dough too wet and result in dense, gummy scones – squeeze the zucchini in a clean kitchen towel or paper towels to remove excess moisture before adding it to your mixture.

Another common error is overmixing the dough once you add the wet ingredients, so gently fold everything together just until combined to keep your scones light and tender.

Since gluten-free flours behave differently than regular flour, avoid adding extra liquid if the dough seems slightly dry at first – let it rest for 5 minutes to allow the flours to hydrate properly.

Finally, don’t skip patting the dough into a circle and cutting wedges rather than using a round cutter, as this method works better with the softer, more delicate gluten-free dough and helps maintain the scone’s shape during baking.

What to Serve With Zucchini Pumpkin Scones?

These scones are perfect for breakfast or an afternoon snack with a hot cup of coffee or chai tea. I love spreading a little almond butter or cream cheese on them while they’re still warm – the creamy texture pairs really well with the soft, spiced scone. They’re also great alongside a bowl of Greek yogurt with fresh berries for a more filling breakfast. Since they’re naturally sweet from the maple syrup and applesauce, you don’t need much else, but a drizzle of honey or a light dusting of cinnamon makes them extra special.

Storage Instructions

Keep Fresh: These zucchini pumpkin scones stay moist and delicious when stored in an airtight container at room temperature for up to 3 days. Since they have zucchini in them, they actually get better after a day as the flavors meld together. Just make sure they’re completely cooled before storing to keep that perfect texture.

Freeze: I love freezing these scones for busy mornings! Wrap each one individually in plastic wrap or store them in a freezer-safe container with parchment paper between layers. They’ll keep beautifully for up to 3 months and thaw perfectly at room temperature.

Warm Up: To enjoy your scones warm, just pop them in a 300°F oven for about 5-8 minutes if they’re at room temperature, or 10-12 minutes if frozen. You can also microwave them for 20-30 seconds, but the oven gives them that nice crispy exterior again.

Preparation Time	15-20 minutes
Cooking Time	40 minutes
Total Time	55-60 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 16-20 g
• Fat: 28-32 g
• Carbohydrates: 105-120 g

Ingredients

For the scones:

• 1/3 cup tapioca starch
• 1 cup oat flour (gluten-free, I use Bob’s Red Mill)
• 1 tsp vanilla extract (pure vanilla, not imitation)
• 1 tsp pumpkin pie spice mix
• 3 tsp baking powder
• 1 cup unsweetened applesauce (I prefer Mott’s for consistency)
• 2 tbsp pure maple syrup (adds subtle sweetness and moisture)
• 1 cup finely ground almond flour (blanched works best for lighter texture)
• 1 cup grated zucchini (squeeze out excess moisture with paper towels)

For the topping:

• Coconut sugar, to sprinkle (optional but adds nice crunch)

Step 1: Prepare the Zucchini and Preheat the Oven

• 1 cup grated zucchini
• Paper towels for squeezing

Start by grating the zucchini and immediately squeezing out excess moisture using paper towels—this is crucial because zucchini releases a lot of water as it cooks, and too much moisture will make your scones dense and soggy rather than light and tender.

While you’re doing this, preheat your oven to 375°F and line a baking tray with parchment paper.

Getting these elements ready first ensures your oven will be at the right temperature when your batter is ready to bake.

Step 2: Combine the Dry Ingredients

• 1 cup oat flour
• 1 cup finely ground almond flour
• 1/3 cup tapioca starch
• 3 tsp baking powder
• 1 tsp pumpkin pie spice mix

In a medium bowl, whisk together the oat flour, almond flour, tapioca starch, baking powder, and pumpkin pie spice.

Whisking rather than just stirring helps distribute the baking powder evenly throughout the mixture, which ensures your scones will rise uniformly and have a consistent, tender crumb.

Make sure there are no lumps, especially from the baking powder.

Step 3: Create the Wet Mixture

• 1 cup unsweetened applesauce
• 1 tsp vanilla extract
• 2 tbsp pure maple syrup

In a separate bowl, combine the applesauce, vanilla extract, and maple syrup, stirring until smooth and well blended.

The applesauce acts as both a binder and moisture source in these gluten-free scones, while the maple syrup adds subtle sweetness and helps keep the texture tender.

I like using pure vanilla extract here because it provides a cleaner, more delicate flavor that doesn’t overpower the pumpkin spice.

Step 4: Combine Wet and Dry Ingredients and Fold in Zucchini

• Dry ingredient mixture from Step 2
• Wet ingredient mixture from Step 3
• Prepared zucchini from Step 1

Pour the wet mixture from Step 3 into the dry ingredients from Step 2 and gently fold together using a spatula or wooden spoon until just combined—do not overmix, as this will develop gluten in the batter and result in tough scones.

Once the dry ingredients are mostly incorporated, add the prepared zucchini from Step 1 and fold gently until evenly distributed.

The batter should be thick and slightly lumpy, not smooth.

Step 5: Shape and Prepare for Baking

• Scone batter from Step 4
• Coconut sugar

Using a spoon or small ice cream scoop, drop heaping spoonfuls of batter onto your prepared baking tray, spacing them about 2 inches apart.

If desired, lightly sprinkle the tops of each scone with coconut sugar for a subtle crunch and golden appearance.

I find that the coconut sugar adds a nice textural contrast without making the scones overly sweet, which is important since they’re already sweetened by the applesauce and maple syrup.

Step 6: Bake and Cool

Bake the scones in your preheated 375°F oven for 35-40 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove from the oven and let the scones cool on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely.

Cooling on a wire rack allows steam to escape from the bottom of the scones, preventing them from becoming soggy.