2 1/2 c. all-purpose flour
1 1/2 c. sugar
1/2 c. quick cooking oats, uncooked
1 tbsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 (3 oz.) can pecans (1 c., chopped)
4 eggs
1 med. zucchini, unpeeled & shredded
3/4 c. salad oil

Preheat oven to 400 degrees. Grease 12 (3" x 1 1/2") muffin pan cups. Mix first 7 ingredients.

In medium bowl, beat eggs slightly; stir in zucchini and salad oil. Stir egg mixture into flour mixture just until flour is moistened (batter will be lumpy). Spoon batter into muffin pan cups. Bake 25 minutes or until golden and toothpick inserted in center of muffin comes out clean; serve warm. Or cool on wire rack to serve later.