Cucumber Nut Bread

cooking spray

2 cups peeled, seeded, and shredded cucumber

3 eggs

1 cup vegetable oil

2 cups white sugar

1 teaspoon vanilla extract

1 cup coarsely chopped pecans

3 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon baking powder

⅛ teaspoon ground nutmeg

⅛ teaspoon ground cloves

Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-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.