3 c. flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 c. chopped pecans (or walnuts)
3 eggs
2 c. sugar
1 c. vegetable oil
2 tsp. vanilla
2 c. shredded zucchini (1 lg.)
1 sm. can crushed pineapple, well drained

Preheat oven to 350 degrees.

Combine flour, salt, soda, baking powder, cinnamon and nuts. Beat eggs lightly. Add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients. Stir just enough to moisten. Spoon into well greased muffin tins. Bake 20 minutes. Makes 26 muffins.