Although it sounds odd, cucumber bread is actually rather tasty. It is a nice smooth texture bread and is wonderful when slightly warmed with cream cheese. Having a subtle summer refreshing flavor, cucumber bread is perfect for breakfast, brunch, and using excess cucumbers!
Full time 2 hours (includes cooling time)
Makes 1 loaf
1 cucumbers (on the larger or fatter side)
1 1/2 cups white whole wheat flour (whole wheat or all purpose work great too!)
1 cups sugar
3/4 cup chopped nuts
1/2 cup plus 1/2 tbsp vegetable oil
1 tbsp water
1 tsp vanilla extract
1 tsp ground cinnamon
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat oven to 350 and lightly grease or spray a 9 x 5 loaf pans, set aside.
In a large mixing bowl beat eggs, oil, water, and vanilla.
Add in cinnamon, baking soda, salt, and baking powder.
Add in flour and sugar, mixing only to ensure it is well combined. Allow to rest for a moment, it will be very thick almost a dough.
Dice cucumbers into small 1/4" pieces.
Fold cucumbers and 1/2 cup nuts into the batter.
Pour batter into loaf pan.
Sprinkle 1/4 cup nuts across the top.
Bake in oven 55-65 minutes or until an inserted toothpick (near the center) comes out clean.
Remove from oven and allow to cool in pans 8-10 minutes.
Carefully flip out onto a wire rack.
Allow to cool 30 minutes before serving.
Slice and serve, cheers!