1 med. zucchini
2 eggs
1/2 c. vegetable oil
1 tsp. vanilla extract
1 1/2 c. sugar
2 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 c. chopped pecans

Shred unpeeled zucchini to measure 2 cups. Spread on paper towels to drain for 10 minutes. Lightly blot top. Beat together eggs, oil, vanilla and sugar until light. Mix flour with cinnamon, nutmeg, cloves, salt, baking soda and baking powder. Blend zucchini into egg mixture alternately with flour mixture. Do not overbeat. Fold in nuts. Spoon into lightly greased muffin cups. Bake at 375 degrees for 20 minutes.