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Categories:
all-purpose sugar ground cinnamon baking powder salt baking soda eggs canola oil vanilla zucchini milk chocolate chips walnuts butter cream cheese Mascarpone cheese confectioners vanilla walnuts
Viewed: 5 - Published at: 4 years agoIngredients
- 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
- 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
Method
- 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 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.
- 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.