1 1/2 c. all purpose flour
3/4 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 c. oil
1 tsp. vanilla
1 c. shredded zucchini
1/4 c. chopped pecans
1/2 tsp. salt
1/4 c. milk
1 egg
1/4 c. currants

Oven temperature 350 degrees. Grease bottoms only of 12 to 15 muffin tins or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking soda, cinnamon and salt. blend well. Stir in oil, milk, vanilla and egg. Fold in zucchini, pecans and currants. Fill prepared tins 2/3 full. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Serve warm or cool. Makes 12 to 15 muffins. Calories/muffin 170. Fat 9g Cholesterol 20mg.