Summer Cucumber Bread

Name: Summer Cucumber Bread
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: about 6 thick slices
Ingredients: 1 2/3 c baking sugar; 1/2 c vegetable oil; 2 tsp pure vanilla extract; 4 large eggs; 3 1/3 c all-purpose flour,sifted; 2 tsp baking soda; 1 tsp salt; 2 tsp cinnamon, ground; 1/2 tsp ginger, ground; 1 tsp nutmeg, ground; 1/2 tsp baking powder; 1/2 c coarsely chopped walnuts (optional); 1 c apple sauce; 3 c chopped cucumbers

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By Tammy Villwock
@villfamchef

You can use Splenda in place of the baking sugar, we did for my grandmother, she has to watch her intake of sugar and salt.

Rating:

★★★☆☆ 4 votes3

Comments:

10 Comments

Serves:

about 6 thick slices

Prep:

20 Min

Cook:

1 Hr

Ingredients

1 2/3 c

baking sugar
1/2 c

vegetable oil
2 tsp

pure vanilla extract
4 large

eggs
3 1/3 c

all-purpose flour,sifted
2 tsp

baking soda
1 tsp

salt
2 tsp

cinnamon, ground
1/2 tsp

ginger, ground
1 tsp

nutmeg, ground
1/2 tsp

baking powder
1/2 c

coarsely chopped walnuts (optional)
1 c

apple sauce
3 c

chopped cucumbers
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How to Make Summer Cucumber Bread

Step-by-Step

Heat oven to 350. Grease bottoms only of two loaf pans 9x5x3 inches.
Mix sugar oil,vanilla,and eggs in large bowl.
Use a food processor to coursely chop cucumbers, add to large bowl.
Stir in dry ingredients. Mix til smooth.
Fold in Apple sauce. Mix well.
Pour into pans. Cook til firm or lightly golden. Toothpick should come out clean.
Cool on rack for about 10 minutes. Serve warm with butter.
Wrap in plastic wrap and refrigerate. Should last about 1 1/2 weeks. But usually doesn't last a day.