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Cucumber Quick Bread

Name: Cucumber Quick Bread
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 2 loaves.
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

1 review

Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 1 hour + cooling

Makes

2 loaves

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.

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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 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts

1 slice: 184 calories, 10g fat (1g saturated fat), 20mg cholesterol, 123mg sodium, 22g carbohydrate (12g sugars, 1g fiber), 3g protein.

Cucumber Quick Bread

Ingredients

Directions

Nutrition Facts

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