Ingredients
3 cups all-purpose flour1-1/2 cups sugar3 teaspoons ground cinnamon2 teaspoons baking powder1 teaspoon salt1/2 teaspoon baking soda3 large eggs, beaten2/3 cup canola oil3 teaspoons vanilla extract2 cups shredded zucchini1 package (11-1/2 ounces) milk chocolate chips1 cup chopped walnutsMASCARPONE FROSTING:1/2 cup butter, softened3 ounces cream cheese, softened1/3 cup Mascarpone cheese1/4 cup confectioners’ sugar1/2 teaspoon vanilla extract1/4 cup finely chopped walnuts
Preparation
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.
