Cucumber Nut Bread

If you love zucchini bread, give this version that uses shredded cucumber a try. It's a great use for those big cucumbers lurking in your garden.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 491 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 3 cups all-purpose flour
• 1 cup vegetable oil
• 1 tablespoon ground cinnamon
• cooking spray
• 1 cup coarsely chopped pecans
• 2 cups peeled, seeded, and shredded cucumber
• 0.5 teaspoon salt
• 0.125 teaspoon ground nutmeg
• 0.25 teaspoon baking powder
• 0.125 teaspoon ground cloves

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.

Step 2

Place shredded cucumbers into a colander and let drain for about 30 minutes.

Step 3

Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl. Whisk flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves in a separate bowl. Stir dry ingredients into the cucumber mixture until batter is thoroughly combined. Spoon batter into prepared loaf pans.

Step 4

Bake loaves in the preheated oven until lightly browned and a toothpick inserted into the center of each loaf comes out clean, 50 minutes to 1 hour. Let loaves cool in pans for 10 minutes before removing from pans to finish cooling on wire racks.