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Jumbo Zucchini Chip Muffins Recipe

Jumbo Zucchini Chip Muffins Recipe photo by Taste of Home

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“There’s a hint of cinnamon in these moist, delicious muffins. For a variation, omit the chips and nuts, and add 12 ounces of sweetened, flaked coconut.” —Susanne Spicker, North Ogden, Utah

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Jumbo Zucchini Chip Muffins Recipe

Prep: 30 min. Bake: 30 min. + cooling

Yield: 12 Servings

30 30 60

Ingredients

3 cups all-purpose flour
1-1/2 cups sugar
3 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 eggs, beaten
2/3 cup canola oil
3 teaspoons vanilla extract
2 cups shredded zucchini
1 package (11-1/2 ounces) milk chocolate chips
1 cup chopped walnuts
MASCARPONE FROSTING:
1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1/3 cup Mascarpone cheese
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup finely chopped walnuts

Directions

In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini, chips and walnuts.
Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat the butter, cream cheese and Mascarpone cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Pipe a dollop of frosting onto each muffin. Sprinkle with walnuts. Yield: 1 dozen.

Nutritional Facts 1 muffin equals 726 calories, 46 g fat (15 g saturated fat), 103 mg cholesterol, 439 mg sodium, 71 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Jumbo Zucchini Chip Muffins in Taste of Home December/January 2011, p115

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Reviews for Jumbo Zucchini Chip Muffins

Jumbo Zucchini Chip Muffins

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Reviewed on Nov. 01, 2012 by waaf

Have made many times using nuts and coconut ,always a great sucess Thank yoi=u.

Reviewed on Sep. 24, 2012 by jodytix

I had many compliments on these. I thought they were good, but a little dry.

Reviewed on Sep. 07, 2012 by waaf

Very good, made smaller size and used coconut instead of chocolate chips.

Reviewed on Jun. 29, 2012 by jehrhardt

Very delicious, filling muffin. Made it without the frosting and it was still very tasty. I think the frosting would make it too rich. Also made 24 muffins instead of 12.

Reviewed on Apr. 05, 2011 by tlkleonard

YUM! My husband said this was the best thing I had ever made. I made 24 smaller muffins (20-25 min). I would add just a little less cinnamon and zucchini next time, just a little.