Grain-Free Zucchini Cheddar Scones

Instructions:

1. Step 1:

   Grate zucchini on the large holes of a box grater, to yield 2 ½ cups shredded zucchini. Place in a colander in the sink and sprinkle with salt. Let drain 15 minutes.

2. Step 2:

   Meanwhile, preheat oven to 325 degrees F. Line a baking sheet with parchment. In a small bowl, whisk eggs until even in color. Melt butter.

3. Step 3:

   In a bowl, whisk together almond flour, coconut flour, baking powder, garlic powder, a generous pinch of salt and ¾ cup shredded cheddar.

4. Step 4:

   Squeeze out the excess water from the zucchini. Add to the almond mixture, along with eggs and melted butter.

5. Step 5:

   Form dough into 8 balls and place on the parchment; press down slightly until about 1-inch thick. Sprinkle with the remaining ¼ cup shredded cheddar. Bake 20 to 25 minutes, or until golden and firm. Let cool slightly before enjoying.