Jumbo Zucchini Chip Muffins

• 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

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 350u0b0 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.
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.

allpurpose, 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

Taken from www.tasteofhome.com/recipes/jumbo-zucchini-chip-muffins/ (may not work)