2 1/2 c. flour
1 1/2 c. sugar
1 c. chopped pecans or walnuts
1/2 c. quick oats, uncooked
1 tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
4 eggs
1 med. (10 oz.) zucchini, finely shredded
3/4 c. salad oil

Into a 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. Spoon batter into greased muffin pan cups. Bake 15-20 minutes or until toothpick inserted in center of muffin comes out clean. Remove and cook on rack.