Cucumber Nut Bread

Ingredients

• 0.3 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 2 cups cucumber shredded peeled seeded
• 3  eggs 
• 3 cups flour all-purpose
• 1 tablespoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.1 teaspoon ground nutmeg 
• 1 cup pecans coarsely chopped
• 0.5 teaspoon salt 
• 1 teaspoon vanilla extract 
• 1 cup vegetable oil 
• 2 cups sugar white

Equipment

• bowl
• oven
• whisk
• loaf pan
• toothpicks
• colander

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.
2. Place shredded cucumbers into a colander and let drain for about 30 minutes.
3. Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl.
4. 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.
5. 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.
6. Let loaves cool in pans for 10 minutes before removing from pans to finish cooling on wire racks.