Cucumber Quick Bread
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
YIELD: 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.
Ingredients
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3 eggs
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2 cups sugar
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2 cups grated seeded peeled cucumbers
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1 cup vegetable oil
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1-1/2 teaspoons vanilla extract
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3 cups all-purpose flour
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1 cup chopped nuts
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1-1/2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1 teaspoon salt
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1/4 teaspoon baking powder
Directions
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1.
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.
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