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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


  • 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
  • 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


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

Reviews for Jumbo Zucchini Chip Muffins

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kampkook2 User ID: 1776476 243163
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"

muffbear74 User ID: 209131 190238
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."

teetee207 User ID: 4692648 192754
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."

waaf User ID: 283938 113717
Reviewed Nov. 1, 2012

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

jodytix User ID: 5178823 148971
Reviewed Sep. 24, 2012

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

waaf User ID: 283938 212158
Reviewed Sep. 7, 2012

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

jehrhardt User ID: 5107517 113716
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.  "

tlkleonard User ID: 5620313 113715
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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