1 1/4 c. all purpose flour
3/4 c. sugar
1/2 c. chopped pecans
1/4 c. quick cooking oats, uncooked
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
2 eggs
1 med. zucchini, finely shredded (approximately 2 c.)
3/4 c. salad oil

Prepare 12 muffin cups. In a large bowl, mix flour, sugar, nuts, baking powder, salt, and spices. In a separate bowl, beat eggs slightly with a fork, stir in zucchini and oil. Pour egg mixture all at once into flour mixture, stir just until flour is moistened. Spoon batter into muffin cups. Bake 20 minutes at 400 degrees.