1 med. zucchini
2 eggs
1/2 c. vegetable oil
1 tsp. vanilla extract
1 1/4 c. sugar
2 c. all-purpose 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 walnuts or pecans

Shred unpeeled zucchini to measure 2 cups. Spread on paper toweling 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 over blend. Fold in nuts. Spoon into lightly greased muffin cups. Good served with: egg entrees or fruit salad.

TIPS: If desired, you may bake all of the muffins at one time, wrap in plastic bags and freeze.

To serve, reheat at 300 degrees for 5 to 10 minutes. Oatmeal may be used in place of nuts, if you wish.