2 1/2 c flour
1 1/2 c sugar
1 c chopped pecans
1/2 c oatmeal
1 tbsp baking powder
1 tsp salt
1 tsp cinnamon
4 eggs
3/4 c shredded zucchini
3/4 c vegetable oil
Combine first seven ingredients. Beat eggs and combine with zucchini and oil. Pour over dry ingredients and stir only until moistened. Fill greased muffin pan 3/4 full. Bake at 400 deg 25 minutes.
I doubled the batch and got 40 regular sized muffins. I froze a bunch to have as a convenient snack. I substituted half of the flour with white whole wheat flour. I used mostly coconut oil mixed with a little canola oil. I also used walnuts instead of pecan, just because that's what I had on hand. I found that in my oven, 25 minutes was a little long. Luckily I checked a little early, so none of them were burnt. Next time, I might consider using a little more zucchini, as they were a little bit dry. Otherwise, they turned out really well, and since I still have more zucchini in the freezer, I will be making them again!
