SoulDogWalker's Notes:
Expand2 1/2 cups all purpose flour (approx.) Ask a question about this ingredient
2 cups sugar Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1 teaspoon baking soda Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1 teaspoon nutmeg Ask a question about this ingredient
1 teaspoon ground cloves Ask a question about this ingredient
1/4 cup chopped walnuts (optional) Ask a question about this ingredient
2 1/2 pounds fresh cucumbers Ask a question about this ingredient
Preheat oven to 325°; grease and lightly flour a 13”x9”x2” baking pan (or two smaller pans)
Ask a question about this stepWash, peel and coarsely shred cucumbers into a colander. Apply light pressure to the shredded cucumbers, squeezing out additional moisture until the cucumbers are moist, but not overly drippy. Set aside.
Ask a question about this stepCombine all dry ingredients and walnuts in a large mixing bowl.
Ask a question about this stepAdd 3 cups shredded cucumber, oil and eggs. On medium speed, beat ingredients until thoroughly combined, approximately 2 minutes.
Ask a question about this stepBecause cucumbers have a high moisture content, the consistency of the batter will be thinner than a typical cake batter. Look for a consistency similar to pancake batter, adding additional flour if needed.
Ask a question about this stepPour batter into the pan(s) and bake at 325° for 60 minutes or until the cake passes the ‘clean toothpick’ test. Remove from oven and let cool.
Ask a question about this stepServe plain or with a light drizzled glaze. Makes a great dessert or breakfast snack!
Ask a question about this stepI've edited the recipe to reflect the correct baking soda/powder amounts. Thanks to Stick for bringing that to my attention!!
Has anyone made this? I'd love feedback!
thanks cant wait to make this cucumber bread with my girls tomorrow!! :D
I'm quite sure it's only a typo. Great recipe!
Does baking soda account for a tsp or is it a double typing of bakingpowder by mistake?
Dan is the founder of Kitchen Options
made it today and just loveddddddddddd the recipe- a few slight changes went in; thanks for sharing. will post it on my blog in a day or two !