The Bishop's Zucchini Muffins

Last night, some kind and generous person(s) left an enormous zucchini on Julie's doorstep. Since I was in charge of bread for Sunday dinner today, I decided to use it to make zucchini bread muffins. I found a recipe online and set to work. I chose to double the recipe as we usually have a fairly large group of people over for dinner and the recipe was vague as to how many muffins it would yield. Well, 24 giant muffins, 24 mini muffins, and one mini loaf of zucchini bread later, we decided we had way more than we needed...

I've included the original recipe here. So you'll probably get about 2.5 dozen, depending on how full you fill the cups.

3 cups grated zucchini

2/3 cup melted unsalted butter

1 & 1/3 cup sugar

2 eggs, beaten

2 tsp vanilla

2 tsp baking soda

pinch salt

3 cups all purpose flour

2 tsp cinnamon

1/2 tsp nutmeg

Preheat oven to 350 degrees. Combine sugar, eggs, and vanilla. Stir in zucchini and then the melted butter. Sprinkle baking soda and salt over zucchini mixture and mix in.

In a separate bowl, mix flour, nutmeg, and cinnamon. Stir into zucchini mixture.

Coat each muffin tin with butter or nonstick cooking spray. Use a spoon to distribute batter, filling the cups completely. (This is where you can make it go further if you don't want giant muffins. They will rise up quite a bit.) Bake on middle rack for 25-30 minutes, til golden brown and bounce back when lightly touched. Test with a toothpick to ensure they are done through. Let cool in pan for 5 minutes, then on a cooling rack for another 20 minutes.

Attempt to determine, via social media, who donated the zucchini that inspired your baking venture. Get suckered by your former bishop into taking him a batch only to discover he was lying about giving you the vegetable... Continue to wonder... and laugh.