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Jumbo Zucchini Chip Muffins Recipe

Jumbo Zucchini Chip Muffins Recipe

“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
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling YIELD:12 servings

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

  • 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 near 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. 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.

Reviews for Jumbo Zucchini Chip Muffins

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MY REVIEW
Reviewed Feb. 3, 2016

"I made only 6 because i wanted to be jumbo. A little thick but was ok . Baking them now they should be ok. Cant wait to try one"

MY REVIEW
Reviewed Jul. 10, 2014

"I used semi-sweet chips and also made 24 muffins instead of 12 (baked for about 25 minutes). I thought the mixture seemed dry, too; but they turned out great."

MY REVIEW
Reviewed Aug. 14, 2013

"I was a little concerned when the batter was so dry so I added coconut for moisture. They came out quite "heavy" looking, but after I tried one, it was yummy, moist and not dry, so I would definitely add the coconut again or maybe even a little applesauce next time. They are very filling, but nonetheless very tasty."

MY REVIEW
Reviewed Nov. 1, 2012

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

MY REVIEW
Reviewed Sep. 24, 2012

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

MY REVIEW
Reviewed Sep. 7, 2012

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

MY REVIEW
Reviewed Jun. 29, 2012

"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.  "

MY REVIEW
Reviewed Apr. 5, 2011

"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."

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