You have a bountiful amount of zucchinis from your Summer garden.. make these today!

Servings 12 Muffins
Prep Time 8 minutes
Cook Time 25 minutes
Passive Time n/a


3 cups Josie’s Best GF Muffin Mix
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tsp cinnamon
2 tsp vanilla
½ cup room temp. butter
¾ cup brown sugar
¼ cup white sugar
2 eggs
¼ cup milk
3 cups shredded zucchini

¼ cup butter
1/3 cup brown sugar
1/3 cup gf certified oats
½ tsp cinnamon 



Preheat oven to 350

Press as much water out of the zucchini as possible (I got  about ¾ cup out)

Mix Muffin and More, baking powder, baking soda, salt, cinnamon, together and set aside. 

Cream butter and sugars.  Add egg, milk, and shredded zucchinis and mix well. 

Add flour mixture to zucchini mixture and mix to combine. 

Add batter to paper lined muffin tins.  

Mix all topping ingredients and add about a 1 tsp to each uncooked muffin (a clump is fine it will spread as it cooks).

Cook for about 25 mins.



Review Gluten Free Zucchini Muffins.

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