2 1/2 c. flour
1 1/2 c. sugar
1 c. pecans, chopped
1/2 c. quick cooking oats, uncooked
1 tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
4 eggs
1 med. zucchini (10 oz.) finely shredded
3/4 c. salad oil

Grease 12 (3 inch) muffin pan cups 18 (2 1/2 inch) cups. Preheat oven to 400 degrees. Measure first 7 ingredients into large bowl. In medium bowl with fork beat eggs slightly; stir in zucchini and oil. Stir flour mixture just until flour is moistened. (Batter will be lumpy.) Spoon into muffin cups. Bake 20- 25 minutes or until toothpick comes out clean.