1 1/2 c. flour
3/4 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. oil
1/4 c. milk
1 tsp. vanilla
1 egg
1 c. shredded zucchini
1/4 c. chopped pecans
1/4 c. currants (or raisins)

Heat oven to 350 degrees. Grease bottoms of 12 muffin cups or line with papers. In large bowl combine flour, sugar, soda, cinnamon and salt; blend well. Stir in oil, milk, vanilla and egg. Fold in zucchini, pecans and currants. Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 25 to 30 minutes. Test with toothpick. Cool 5 minutes. Remove from pan. Serve warm or cool. Makes 12 to 15 muffins.