2 1/2 c. all-purpose flour
1 1/2 c. sugar
1 c. chopped pecans (optional)
1/2 c. quick cooking oats
1 tbsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
4 eggs
1 med. zucchini, shredded (about 3/4 c.)
3/4 c. vegetable oil

In a mixing bowl, combine first seven ingredients. Beat eggs; combine with zucchini and oil. Pour over dry ingredients, stirring only until moistened. Batter will be lumpy.

Fill greased muffin cups or paper cups 3/4 full. Bake at 400 degrees for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack.