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Cucumber Nut Bread
Cucumber Nut Bread
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
155 minutes
Try this refreshing twist on zucchini bread with shredded cucumber - a delicious way to use up your garden bounty!
Ingredients:
  • 2 cups peeled, seeded, and shredded cucumber
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 1 cup coarsely chopped pecans
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.25 teaspoon baking powder
  • 0.125 teaspoon ground nutmeg
  • 0.125 teaspoon ground cloves
Instructions:
  • Preheat your oven to 325 degrees F (165 degrees C, gas mark 3) and generously coat two 5x9-inch loaf pans with cooking spray.
  • Drain shredded cucumbers in a colander for 30 minutes to remove excess moisture.
  • In a large bowl, combine eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans. In a separate bowl, whisk together flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves. Gently fold the dry ingredients into the cucumber mixture until fully incorporated. Transfer the batter to the prepared loaf pans.
  • Bake the loaves in the preheated oven for 50 minutes to 1 hour until they are lightly browned and a toothpick inserted into the center comes out clean. Allow the loaves to cool in the pans for 10 minutes before transferring them to wire racks to finish cooling.

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