Ingredients
12
12 servings
- •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
- •0.5 teaspoon salt
- •0.25 teaspoon baking powder
- •0.125 teaspoon ground nutmeg
- •0.125 teaspoon ground cloves
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 491
- Carbohydrate: 60g
- Fat: 27g
- Fiber: 2g
- Protein: 6g
- Sugar: 34g
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