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Jumbo Zucchini Chip Muffins

“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

12 ServingsPrep: 30 min. Bake: 30 min. + cooling

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

2 of 2

Jumbo Zucchini Chip Muffins (continued)

Directions (continued)

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.

Nutrition 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.