Fresh Cucumber Bread/Cake

Directions

1. Preheat oven to 325°; grease and lightly flour a 13”x9”x2” baking pan (or two smaller pans)
2. Wash, 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.
3. Combine all dry ingredients and walnuts in a large mixing bowl.
4. Add 3 cups shredded cucumber, oil and eggs. On medium speed, beat ingredients until thoroughly combined, approximately 2 minutes.
5. Because 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.
6. Pour 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.
7. Serve plain or with a light drizzled glaze. Makes a great dessert or breakfast snack!