Cinnamon Cucumber Bread

I've told you about all of my cucumbers in the fridge lately, right? Between our little garden and the weekly produce box, I feel like I've been eating a cucumber at every single meal. Only one other child likes them besides myself.

I've made pickles, included them on sandwiches and salads but they're still there. So I decided last night, let's make bread. Yes, bread!

Zucchini works wonderfully in bread so why not the same with cucumber? In fact, it really does taste quite like zucchini bread. I had my little helper again last night and we baked four mini loaves, enough to stash a few in the freezer for another day and one for us to try.

Cucumber's have such a high water content that they help keep the bread from going dry. Although I did squeeze a little bit of the water out. Seriously if you have lots of these sitting around your house, you need to make a point to bake a couple loaves.

Cinnamon Cucumber Bread

Ingredients:
2 cups grated, seeded and peeled cucumbers
3 eggs
2 cups sugar
1 cup canola oil
2 tsp vanilla
1-1/2 cups whole wheat flour
1-1/2 cups flour
1 tbsp cinnamon
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder

Directions:
In a large bowl, combine grated cucumbers, eggs, sugar, oil and vanilla. Mix well to combine. Gradually add in dry ingredients and mix just until combined.  Pour into four greased mini loaves, bake at 350 for 40-45 minutes. Remove from oven and let cool in pans for at least 15 minutes before removing.

If storing in freezer, let cool completely. Then I usually wrap each loaf in plastic wrap and then foil. Label and place in the freezer.