Zucchini Oatmeal Muffins

When hail damaged our garden prematurely this summer, you and I gathered what was salvageable of the zucchini and made these muffins one Sunday morning together. It was bittersweet.

2 1/2 C. flour
1 1/2 C. sugar
1 C. chopped walnuts
1/2 C. quick-cooking oats
1 T. baking powder
1 tsp. salt
1 tsp. cinnamon
4 eggs
2 C. shredded zucchini
3/4 C. vegetable oil

Measure flour, sugar, nuts, oats, powder, salt, and cinnamon into a large bowl.
In second bowl, beat eggs slightly, and stir in zucchini and oil.
Combine both mixtures until flour is moistened- batter should be lumpy.

Pour into muffin tins and bake @ 375* for 18-20 minutes, or until toothpick inserted comes out clean.

{LDM}