2 1/2 c. flour
1 1/2 c. sugar
1 c. chopped pecans
1/2 c. quick cook oats, uncooked
1 tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
4 eggs
3/4 c. salad oil
2 c. zucchini, finely shredded

About 45 minutes before serving or early in day. Grease 12 (3 inch) muffin pan cups. Preheat oven to 400 degrees. Into large bowl measure first 7 ingredients. In medium bowl with fork, beat eggs slightly. Stir in zucchini and oil. Stir mixture all at once into flour mixture, just until flour is moistened. Batter will be lumpy. Bake 25 minutes or until toothpick comes out clean.