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Cucumber Nut Bread

Cucumber Nut Bread

  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    2 h 35 m
Marcella

Marcella

Need to do something with all those cucumbers from your garden? Here is a delicious, moist nut bread with spices you can vary to your taste.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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.
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Reviews

OHIO MOM
12

OHIO MOM

7/30/2012

Very yummy! Great way to use up cucumbers. We only used 1/2 the amount of oil and the rest applesauce. It did take some time to peel and shred, but is worth it! We used walnuts since we didn't have any pecans. Thanks for the recipe!

Molly
7

Molly

8/9/2012

This is a fantastic recipe to use the cucumbers in your garden that got away from you. You know the big giants. Or even the smaller ones that you have 24 of them hanging around. DO NOT skip the step of salting the cucumbers and letting them rest. Mine sat for about 3 hours before I used them and I was amazed at how much water the salt pulled from them. The taste and texture is a lot like zucchini bread. I baked mine in 5 - 3 1/2" x 6" pans, 2 without pecans and 3 with pecans. They were done in 38 minutes. I have 2 more cukes on my counter that I'm baking 10 mini loaves to freeze. My DS loved this and wants to take a few back to school with him. Our favorite way to eat this bread is toasted with a thin layer of butter (the guys) dry (for me) for breakfast. Thanks Marcella for posting this recipe - it is a keeper!

Tammy Lynn
6

Tammy Lynn

8/2/2013

This was great- moist and flavorful. The cucumber taste was good and not overwhelming. The only things I did differently was I drained my cucumbers for at least an hour and I used walnuts instead of pecans. I will make again and pass this recipe on to others. Thanks Marcella!

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