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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 32 |
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Move over, zucchini - Darlene Kamis has replaced you with cucumbers in this moist, cinnamony loaf. When we have lots of cucumbers in our garden, I use them in my favorite zucchini recipes, relates the Romeoville, Illinois cook. Ingredients:
3 eggs |
2 cups sugar |
2 cups grated seeded peeled cucumbers |
1 cup vegetable oil |
1-1/2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1 cup chopped nuts |
1-1/2 teaspoons ground cinnamon |
1 teaspoon baking soda |
1 teaspoon salt |
1/4 teaspoon baking powder |
Directions:
1. In a bowl, beat eggs. Beat in sugar, cucumbers, oil and vanilla until well blended. Combine the remaining ingredients; add to cucumber mixture and beat just until combined. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
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