Jumbo Zucchini Chip Muffins Recipes

ZUCCHINI MUFFINS

Zucchini Muffins image

These yummy zucchini muffins, packed full of currants and walnuts, are an excellent way to use up your garden overload of zucchini. -Peg Gausz, Watchung, New Jersey

Provided by Taste of Home

Categories Breakfast Snacks

Time 45m

Yield 6 muffins.

Number Of Ingredients 11

Ingredients

3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 large egg, room temperature
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts
1/4 cup dried currants or chopped raisins

Steps:

Preheat oven to 350°. Coat muffin cups with cooking spray or use paper liners; set aside., In a bowl, combine the first 6 ingredients. Combine egg and oil; stir into dry ingredients just until moistened. Fold in the zucchini, walnuts and currants. , Fill muffin cups three-fourths full with batter. Bake until a toothpick in center comes out clean, 22-25 minutes. Cool for 5 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 318 calories, Fat 16g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 180mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

JUMBO ZUCCHINI CHIP MUFFINS

Jumbo Zucchini Chip Muffins image

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

Provided by Taste of Home

Time 1h

Yield 1 dozen.

Number Of Ingredients 19

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

Steps:

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.

Nutrition Facts : Calories 726 calories, Fat 46g fat (15g saturated fat), Cholesterol 103mg cholesterol, Sodium 439mg sodium, Carbohydrate 71g carbohydrate (43g sugars, Fiber 3g fiber), Protein 11g protein.

ZUCCHINI BREAKFAST JUMBO MUFFINS (OAMC)

Zucchini Breakfast Jumbo Muffins (Oamc) image

I am letting my long held secret out of the bag! My family and friends love these and always want the recipe but I have, until now, guarded it with my life. My kids love to eat these after playing sports or for breakfast. You can also make these an OAMC recipe for quick on the go meals! (See below for instructions on OAMC)

Provided by pixieglenn

Categories Quick Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

4 1/2 cups flour
2 tablespoons cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 tablespoon nutmeg
4 eggs
1 1/2 cups Splenda Sugar Blend for Baking
3 cups finely shredded zucchini
1 cup vegetable oil
1 1/2 cups finely chopped pecans (optional)

Steps:

Preheat oven to 350.
Mix all ingredients (I don't think order of ingredients necessarily matters).
Blend with handmixer or Kitchenaide very well, about 2 minutes.
Grease and fill jumbo muffin tins at least 3/4 full, but I do it to the top.
Bake for 35 minutes or until fork comes out clean from center.
To make this an OAMC recipe, you can either make the batter and freeze it, just thaw and fill tins and bake as normal. OR you can make the muffins and thaw them in the microwave.

Nutrition Facts : Calories 462.4, Fat 20.5, SaturatedFat 3.1, Cholesterol 62, Sodium 323.4, Carbohydrate 62.2, Fiber 2.4, Sugar 12.4, Protein 7.4

ZUCCHINI-CHOCOLATE CHIP MUFFINS

Zucchini-Chocolate Chip Muffins image

These muffins are packed with zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack.

Provided by Eva Howard

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 50m

Yield 12

Number Of Ingredients 13

Ingredients

1 ½ cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 egg, lightly beaten
½ cup vegetable oil
¼ cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 30.6 g, Cholesterol 15.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 212 mg, Sugar 17.1 g

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