Cucumber Nut Bread - cooking recipe

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
Preparation
    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.

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