Menu
Zucchini Chocolate Chip Muffins Zucchini Chocolate Chip Muffins
Zucchini Muffins Zucchini Muffins
Zucchini Chip Cupcakes Zucchini Chip Cupcakes
Carrot Zucchini Muffins Carrot Zucchini Muffins
Zucchini Carrot Muffins Zucchini Carrot Muffins
Walnut Zucchini Muffins Walnut Zucchini Muffins
Zucchini-Oatmeal Muffins Zucchini-Oatmeal Muffins
Orange Zucchini Muffins Orange Zucchini Muffins
Jumbo Banana-Carrot Muffins Jumbo Banana-Carrot Muffins
Jumbo Banana-Pecan Muffins Jumbo Banana-Pecan Muffins
Jumbo Pumpkin Pecan Muffins Jumbo Pumpkin Pecan Muffins
Jumbo Blueberry Muffins Jumbo Blueberry Muffins
Zucchini Cupcakes Zucchini Cupcakes
Zucchini Chip Loaves Zucchini Chip Loaves
Zucchini Chip Snack Cake Zucchini Chip Snack Cake
Cherry Chip Muffins Cherry Chip Muffins
Jumbo Caramel Banana Muffins Jumbo Caramel Banana Muffins
Chocolate Chip Muffins Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins Pumpkin Chocolate Chip Muffins
Raspberry Chocolate Chip Muffins Raspberry Chocolate Chip Muffins

Jumbo Zucchini Chip Muffins

10 reviews
Test Kitchen Approved
Total Time

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

Makes

1 dozen

Updated: Feb. 23, 2022
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
Jumbo Zucchini Chip Muffins
Jumbo Zucchini Chip Muffins Recipe photo by Taste of Home
Next Recipe

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 large 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
  • 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

  1. 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.
  2. Fill paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  3. 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.

Nutrition Facts

1 each: 726 calories, 46g fat (15g saturated fat), 103mg cholesterol, 439mg sodium, 71g carbohydrate (43g sugars, 3g fiber), 11g protein.