2 1/2 c  Flour
1 1/2 c  Sugar
1 c  Chopped pecans
1/2 c  Quick-cooking oatmeal,
-uncooked
1 tb Baking powder
1 ts Salt
1 ts Cinnamon
4    Eggs
1 md Zucchini, finely shredded
3/4    Salad oil

Grease 12 3inch muffin-pan cups. Preheat oven to 400. In large bowl,
measure first 7 ingredients. In med bowl, beat eggs; stir in zucchini and
oil. Stir mixture all at once into flour mixture just until flour is
moistened. Spoon lumpy batter into muffin cups. Bake 25 minutes or until
toothpick trick works.