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Yield: 15 to 18 muffins
- 2-1/2 cups all-purpose flour
- 1-1/4 cups sugar
- 2/3 cup raisins or nuts
- 1/2 cup quick-cooking oats (uncooked)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 4 eggs, slightly beaten
- 2 cups firmly packed shredded zucchini
- 1/2 cup vegetable oil
In a large bowl, mix flour, sugar, raisins/nuts, oats, baking powder, salt, and cinnamon. In a separate bowl, mix eggs, zucchini, and oil. Stir zucchini mixture into flour mixture just until flour mixture is moistened. Do not overmix. Fill greased muffin tins 2/3 full. Bake for 15 to 20 minutes.
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