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Jumbo Zucchini Chip Muffins

 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 McCormick® Pure 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 McCormick® Pure 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.

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Jumbo Zucchini Chip Muffins (continued)

Directions (continued)

  • 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.