Zucchini Muffins (yum!)

When I get bored of eating my favourite oatmeal (Raisins, Dates and Walnuts) and Cereal, and bread, I make these to last for a few days. And that makes the breakfast so much special ;)

Ingredients:
3 Eggs [weight watchers : 2 eggs]
1 Cup Vegetable Oil [weight watchers : 1/2 cup vegetable oil]
1 tbsp Vanilla
1 tbsp Ground Cinnamon
2 Cups Flour
1 Cup Granulated Sugar (you can reduce the amount to 3/4-1/2 Cup if you like it not so sweet)
1 Cup Brown Sugar
1 Small Can Crushed Pineapple (before mixing, drain the syrup)
1/2 Cup Raisins
1/2 Cup Chopped Pecans
1&1/2 tsp Baking Soda
1 tsp Salt
1/4 tsp Baking Powder
1 large Zucchini Grated

For Zucchini Muffins
In large bowl, beat eggs and oil using a whisk.
Add remaining ingredients and mix with wooden spoon just until combined. DO NOT OVERMIX.
Spray muffin pan with baking spray (ie Pam with Flour) or use paper muffin liners and fill 2/3 full with batter
Bake in 400 degree oven for 20 minutes
Makes 18 muffins.

Serving Suggestion:
When cooled, slice and serve with fruit flavored cream cheese or honey butter.