Prep Time:
15 mins
Cook Time:
50 mins
Additional Time:
1 hr 30 mins
Total Time:
2 hrs 35 mins
Servings:
12
Yield:
2 5×9-inch loaves
Ingredients
Directions
Preheat oven to 325 degrees F (165 degrees C). Spray 2 5×9-inch loaf pans with cooking spray.
Place shredded cucumbers into a colander and let drain for about 30 minutes.
Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl. Whisk 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 the 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 from pans to finish cooling on wire racks.
Nutrition Facts (per serving)
| 491 | Calories |
| 27g | Fat |
| 60g | Carbs |
| 6g | Protein |
