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I Made Cucumber Bread! Online Amber’s Adapted Recipe

 

Natalie R. / Flickr

My hubby’s parents have a really successful garden and I’m always using the zucchini to make bread. This last time I asked, they were all out of zucchini but offered me lots and lots of cucumbers. Hmmm, I thought.

 

Can I replace zucchini with cucumbers in my bread recipe? The answer is YES, and it’s actually very enticing. Want the recipe?

 

 

 

Online Amber’s Adapted Cucumber Bread

  • 1 cup granulated sugar
  • 1 ½ cups whole, shredded Cucumber
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Vanilla extract
  • 1 grated carrot (optional for color and texture)

Directions

Preheat oven to 350 degrees.

Cream butter and sugar until fluffy.

Add eggs and beat 2 more minutes.

Add shredded cucumbers, mix. (You could add the carrots too now if you use them.)

Sift together dry ingredients, add to creamed mixture.

Pour into greased loaf/bread pan.

Bake approximately 45 minutes.

Makes 1 Loaf

 

The loaf comes out with a golden brown crust over a  light green center. It gives your mouth a cool, fresh sensation and goes great with tea. You could even top it with buttercream frosting and toasted nuts for texture and make it a gift cake. Enjoy!

I would show you a picture of a slice… but I already ate it. :)

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