Which of the following categories best describes this recipe:
Breads

Estimated time:
45 minutes plus cooling time

Number of servings:
makes one dozen

Ingredients: (Hit your return key to start a new line)
2 eggs

2/3 c. brown sugar

1/2 c. canola oil

1/4 c. milk

1 tsp. vanilla extract

1 1/2 c. grated unpeeled zucchini

1 1/2 c. all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 c. chopped nuts

more chopped nuts (or "halves") for top of muffins

Directions:
Combine first 6 ingredients in a large bowl.

In a smaller bowl, combine the remaining ingredients.

Blend wet and dry mixtures together, folding gently until just mixed.

Spoon into greased muffin tins (or use paper liners!).

Decorate each muffin with half a nut (like walnuts or pecans), sprinkle chopped/sliced nuts on top...or leave Plain, as desired.

Bake at 400 degrees F. for 20-25 minutes.

Remove from pan and cool on rack.

Other suggestions and comments:
You could serve these with a cream cheese spread, consisting of equal parts softened butter and cream cheese, whipped until light and fluffy.

Family can be funny about Zucchini; don't tell 'em what's in the muffins until after they have tried them.

Sometimes the flavor is best on the second day. That's good, because when one is "blessed" with a crop or gift of zucchini, it's usually Summer. Some of us prefer to bake at night, when the kitchen's cooler.

Alternatively, don't bake Zucchini at all; cut small zukes like cucumber slices/sticks, and serve with other veggies, with ranch dip. That works best with tender, small zukes. The big ones are OK for stuffing, sort of like Eggplant; or let the kids make outrigger canoes for Barbie and GI Joe, then compost 'em (the zucchini, not the dolls... ;-)