Surprise your friends with a slice of cucumber bread. It’s more like a cake, but cooked in a bread tin.
- 1 cup coarsely grated cucumber (See notes below how to prepare the cucumber**)
- 300grams (2 cups) self-raising flour, sifted
- 140grams (2/3 cup, firmlypacked) brown sugar
- 250ml (1 cup) vegetable oil
- 3 eggs, lightly whisked
- 1 teaspoon vanilla essence
- 1 teaspoon ground cinna-
**Preparing the cucumber
You will need to start this process with at least 2 cups of grated cucumber as once you have squeezed out the water, it will lose its bulk. Grate the cucumber roughly, including the skin and the seeds. Place in a colander for say 15 minutes while you are gathering your ingredients and lining the loaf tin. Some water will seep out of the grated cucumber; gather it in your hand and squeeze out more water. Now it is ready to use.
Preheat oven to 180C. Line a 20x10cm loaf pan with non-stick baking paper.
Combine the flour, sugar, cucumber, oil, egg, vanilla and cinnamon in a large bowl and stir with a wooden spoon. Now spoon the mixture into the prepared pan and smooth the sur-
Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Set aside for five minutes to cool slightly before transferring to a wire rack to cool completely. Cut the cucumber bread into thick slices.