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Zucchini Oatmeal Muffins


  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup pecans, chopped
  • 1/2 cup quick-cooking oats, uncooked
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 4 eggs
  • 1 medium zucchini (10 ounces), finely shredded
  • 3/4 cup vegetable oil


  1. Grease 12 (3-inch) muffin pan cups. Heat oven to 400 degrees F.
  2. Into large bowl, measure flour, sugar, pecans, oats, baking powder, salt and cinnamon.
  3. In medium bowl with fork, beat eggs slightly; stir in zucchini and oil. Stir mixture all at once into flour mixture just until flour is moistened. (Batter will be lumpy.)
  4. Spoon batter into muffin pan cups.
  5. Bake for 25 minutes or until a wooden pick inserted in center of muffin comes out clean.
  6. Remove muffins from pans.
  7. Serve muffins warm or cool on wire rack to serve later.

Makes 12 muffins.

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