1 1/4 cups all-purpose flour

3/4 cup sugar

1/2 cup chopped pecans

1/4 cup quick cooked oats -- uncooked

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon nutmeg

2 eggs

1 medium zucchini -- finely shredded

3/4 cup salad oil

Prepare 12 muffin cups.

In large bowl mix flour, sugar, nuts, oats, baking powder, salt & spices.

In separate bowl beat eggs with fork; stir in zucchini and oil.

Pour egg mixture all at once into flour mixture; stir just till moistened. (Batter will be lumpy)

Bake 20 minutes at 400.

Optional: Dip tops of warm muffins in 4 tablespoons melted butter, then in a mixture of 1 tablespoon cinnamon and 1/2 cup of sugar.