I'm posting the recipe based on a few requests. First off, it really isn't gross. I've discovered that cucumbers have such little flavor that all they do is add moisture to the bread. ALOT. So instead of zucchini or carrots, I added cucumbers in a "what if" kind of experiment. With 30 pounds of them and more on the vine, I was willing to sacrifice a couple of them.
In the end, add enough cinnamon, cloves, and vanilla, and anything tastes good! But the cucumbers gave me a nice moist bread that holds together very well.
2 cups sugar or sugar substitute (I may try applesauce one day and then up the flour amounts)
2 cups grated, seeded, peeled cucumbers
1 cup vegetable oil
2 tablespoons vanilla
3-3.5 cups all-purpose flour
1 cup chopped nuts
1 - 2 tablespoons cinnamon (you want to smell the cinnamon in the batter - so add til you do!)
1 teaspoon ground gloves
1 teaspoon ground allspice
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
In a bowl beat eggs, sugar, cukes, oil, and vanilla until well blended. Add spices. It should smell like pumpkin pie! Then add flour, nuts, baking powder and soda and salt. Stir until combined but don't overstir.
Pour into 2 greased 9x5 loaf pans (I prefer glass) and bake at 350 for 60-65 minutes. Cool for 10 minutes and then remove from pans onto a wire rack.
1 - 1-inch serving 184 calories, 10 g fat (1 g saturated fat), 20 mgs cholesterol, 123 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.
(These I got from a regular zucchini bread recipe but I used less cucumbers and sugar so the calorie count is probably lower)
If you make it - let me know how it turned out. Important part though is - add enough spices so that you really smell the cinnamon.