Cucumber Nut Bread

Name: 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

14 ingredients

4 steps

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

Directions

1

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

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