| 2 medium eggs | 1 1/2 c. all-purpose flour |
| 1 c. shredded zucchini | 1 c. sugar |
| 1/2 c. vegetable oil | 1/2 c. chopped walnuts |
| 1 tsp. baking soda | 1/2 tsp. salt |
| 1/4 tsp. baking powder |
Mix together the vegetable oil, sugar, and eggs. Add the shredded zucchini, flour, baking powder, baking soda, and salt. Fold in the chopped walnuts. Lightly grease muffin tins, then fill two-thirds with the mixture. Bake at 375 degrees F (190 degrees C) for 25 minutes.
