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Ingredients

cooking spray 2 cups peeled, seeded, and shredded cucumber 3 eggs 1 cup vegetable oil 2 cups white sugar 1 teaspoon vanilla extract 1 cup coarsely chopped pecans 3 cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon baking soda ½ teaspoon salt ¼ teaspoon baking powder ⅛ teaspoon ground nutmeg ⅛ teaspoon ground cloves

Nutrition Info

491.1 calories carbohydrate: 59.6 g cholesterol: 46.5 mg fat: 26.5 g fiber: 2.2 g protein: 5.8 g saturatedFat: 3.4 g servingSize: - sodium: 230.6 mg sugar: 33.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.
Place shredded cucumbers into a colander and let drain for about 30 minutes.
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.
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.

2 5x9-inch loaves

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.