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Cucumber Quick Bread

 Cucumber Quick Bread
Move over, zucchini - Darlene Kamis has replaced you with cucumbers in this moist, cinnamony loaf. "When we have lots of cucumbers in our garden, I use them in my favorite zucchini recipes," relates the Romeoville, Illinois cook.
32 ServingsPrep: 15 min. Bake: 1 hour + cooling

Ingredients

  • 3 eggs
  • 2 cups sugar
  • 2 cups grated seeded peeled cucumbers
  • 1 cup vegetable oil
  • 1-1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 cup chopped nuts
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder

Directions

  • In a bowl, beat eggs. Beat in sugar, cucumbers, oil and vanilla
  • until well blended. Combine the remaining ingredients; add to
  • cucumber mixture and beat just until combined. Pour into two
  • greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes
  • or until a toothpick inserted near the center comes out clean. Cool
  • for 10 minutes before removing from pans to wire racks. Yield: 2
  • loaves.
Nutritional Facts: 1 serving (1 slice) equals 184 calories, 10 g fat (1 g saturated fat), 20 mg cholesterol, 123 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.