"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Cucumber Nut Bread Recipe

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This recipe for Cucumber Nut Bread, by , is from Shelley's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



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 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.




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