Cucumber Nut Bread
Ingredients
- cooking spray ⓘ
- 2 cups peeled, seeded, and shredded cucumber ⓘ
- 3 eggs ⓘ
- 1 cup vegetable oil ⓘ
- 2 cups white sugar ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 cup coarsely chopped pecans ⓘ
- 3 cups all-purpose flour ⓘ
- 1 tablespoon ground cinnamon ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon baking powder ⓘ
- 1/8 teaspoon ground nutmeg ⓘ
- 1/8 teaspoon ground cloves ⓘ
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.
- Place shredded cucumbers into a colander and let drain for about 30 minutes.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
1127
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).