2 1/2 c. flour
1 1/2 c. sugar
1 c. pecans, chopped
1/2 c. quick cooking oats, uncooked
1 tbsp. baking powder
1 c. shredded zucchini
1 tsp. salt
1 tsp. cinnamon
4 eggs
3/4 c. salad oil

Measure first 8 ingredients, except zucchini. Beat eggs slightly; stir in zucchini and oil. Stir mixture all at once into flour mixture until flour is moistened (batter will be lumpy). Spoon batter into muffin pans. Bake at 400 degrees for 20 minutes. Makes about 20.