Cucumber Bread

Yesterday's post for Cucumber Dip was a solution for some cucumbers that were on the verge of getting lost in the abyss of the veggie drawer. I grated two cucumbers and still had plenty of cucumber left over after making the dip. When I looked at the bowl of grated cucumber it reminded me of zucchini and I had a thought. Why not use this just like zucchini and make some bread?! Sure... Why not?! What's the worst that could happen? I'd end up throwing the cucumber out if I didn't use it anyway... So why not give it a shot?
I modified my banana bread recipe a little bit to accommodate for the extra moisture in the cucumber and it worked! It not only worked, it was moist and delicious!





Ingredients:
1/2 cup or 1 stick butter
1 cup sugar
2 large eggs
1/2 cup milk
1 tsp vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp corn starch
1/4 tsp salt
1 tsp nutmeg
2 tsp cinnamon

Directions:
Measure one cup of grated cucumber. Squeeze out the excess water and set aside.

In a large mixing bowl, beat the butter and sugar until combined. One at a time beat in the eggs.

Add the cucumber and blend. Add the milk and vanilla and blend.

In a medium bowl, mix the flour, corn starch, baking powder, baking soda, salt, nutmeg, and cinnamon. Mix on low speed until combined.

Spread evenly into greased muffin, bread or bundt pans.

Bake muffins for 25 mins and bread or bundt for 45 minutes at 350 degrees.