Fresh Cucumber Bread/Cake
Ingredients
Instructions
- Preheat oven to 325°; grease and lightly flour a 13"x9"x2" baking pan (or two smaller pans)
- Wash, peel and coarsely shred cucumbers into a colander. Apply light pressure to the shredded cucumbers, squeezing out additional moisture until the cucumbers are moist, but not overly drippy. Set aside.
- Combine all dry ingredients and walnuts in a large mixing bowl.
- Add 3 cups shredded cucumber, oil and eggs. On medium speed, beat ingredients until thoroughly combined, approximately 2 minutes.
- Because cucumbers have a high moisture content, the consistency of the batter will be thinner than a typical cake batter. Look for a consistency similar to pancake batter, adding additional flour if needed.
- Pour batter into the pan(s) and bake at 325° for 60 minutes or until the cake passes the 'clean toothpick' test. Remove from oven and let cool.
- Serve plain or with a light drizzled glaze. Makes a great dessert or breakfast snack!
Nutrition & Diet Analysis (per serving)
825
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).