| 2½ cups all-purpose flour
1½ cup sugar 1 cup chopped pecans ½ cup quick-cooking oats |
1 tbsp baking powder
1 tsp salt 1 tsp ground cinnamon |
4 eggs
1 medium zucchini, shredded ¾ cup vegetable oil |
| 1. Preheat the oven to 200oC
(400oF). Grease muffin cups.
2. Combine the flour, sugar, salt, pecans, oats, baking powder and cinnamon in a large bowl. Mix well. 3. Beat eggs and combine with zucchini and oil. Pour over dry ingredients, stirring until just moist. Batter will be lumpy. 4. Pour the batter into the prepared
muffin cups ¾ full. Bake for 25 minutes. Cool on wire rack. Serve
warm or at room temperature.
|