2 c. flour
3/4 c. sugar
2 tsp. pumpkin pie spice
3/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
3 eggs
3/4 c. almond oil (regular oil is ok too)
2 tsp. vanilla
1 c. grated zucchini
1/2 c. chopped toasted almonds
1/2 c. seedless raisins

Preheat oven to 375 degrees. Grease 6 popover pans or 18 muffin cups. In large bowl combine flour, sugar, pumpkin pie spice, baking powder, baking soda and salt.

In small bowl, beat eggs with oil and vanilla. Add to flour mixture with zucchini, almonds and raisins. Stir just until moistened. Spoon into tins. Bake for 20-25 minutes until browned.

Variations: 1/4 cup applesauce or 3/4 cup chocolate chips can be added to batter.