2 cups peeled, seeded, and shredded cucumber
1 cup vegetable oil
2 cups white sugar
1 teaspoon vanilla extract
1 cup coarsely chopped nuts
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Preheat oven to 325°. Spray two 5 x 9 loaf pans with cooking spray. (You may also use smaller pans and adjust your baking time.)
Place shredded cucumbers into a colander and let drain for about 30 minutes.
Stir in eggs, vegetable oil, sugar, vanilla extract, drained cucumbers and nuts together in a large bowl.
Mix 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 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. Finish cooling on wire racks.