2 1/2 c. self rising flour
1 1/2 c. sugar
1/2 c. quick cooking oats, uncooked
1 tsp. cinnamon
4 eggs
1 med. zucchini (10 oz.) unpeeled and finely shredded
3/4 c. salad oil
1 c. chopped pecans

Preheat oven to 400 degrees. Mix flour, sugar, oat and cinnamon. In a different bowl, beat eggs slightly, stir in zucchini and oil. Mix together. Batter will be lumpy. Spoon batter into muffin pan cups. Bake 25 minutes or until golden brown. Makes 12 muffins. (120 calories each.)