import {session} from 'wix-storage' Cucumber Carrot Bread | Recipe

Cucumber Carrot Bread | Recipe

April 19, 2018

     I spend a lot of time in the kitchen trying to make dishes that my family will actually eat. I have a kid that won’t eat cheese, a kid that won’t eat salad, a toddler that won’t eat potatoes, and a husband that won’t eat most things that aren’t on a kid’s menu. You can imagine the struggle I face when cooking just about anything. You would think that desserts would be an easy A, right? Nope. I have a kid that won’t eat anything with fruits, a kid that won’t eat anything with buttercream, a toddler who won’t eat anything with jelly, and husband that really isn’t a fan of chocolate. The struggle is real.
 

     So, when I make something that everyone likes, I take note! To increase my chances of getting my toddler, Sophia, to try the Cucumber Carrot Bread, I got her involved in making it. Toddlers are tough customers! I figured, with enough praise for all of her effort, she would want to at least sample her hard work. Who was right? I was right! My entire family not only ate this bread for dessert, but they came back for seconds later; and then Lauren asked to have some for breakfast.
 

     The consistency of Cucumber Carrot Bread is similar to carrot or zucchini bread. It has warm, familiar flavors, with a subtle, crisp hint of cucumber and ginger. Since cucumbers are so watery, Cucumber Carrot Bread is so rich and moist! Plus, you have that complimentary flavor from the ginger. I think what I like most about this bread is that it’s so versatile. When my family had it for dessert, we added a little cream cheese frosting, and, when they had it for breakfast, we added just a little butter. Warm, cold or room temperature - with frosting or without - Cucumber Carrot Bread is a win!

 

Cucumber Carrot Bread 

Serves: 12

Cook Time: 1 hour

 

3 c. flour
2 tsp cinnamon
1 tsp baking soda
1 tsp salt
1/4 baking powder
1 tsp ground ginger
1 3/4 sugar
3 eggs
1 c. oil
2 tsp vanilla extract
1 c. shredded carrots
3/4 c. shredded cucumber
Butter or frosting (optional) 

 

1. Preheat oven to 325° and grease 2 loaf pans.
2. Shred carrots, set aside.
3. Cut cucumber lengthwise and scoop out the center. Discard seeds. Shred cucumber and place shredded cucumber in towel or paper towels. Squeeze out excess liquid. Set shredded cucumber aside.
4. Mix together dry ingredients in medium bowl and set aside.
5. Combine liquid ingredients in large bowl.
6. Slowly add dry ingredients to wet ingredients. Once mixed together, add shredded carrots and shredded cucumber.
7. Pour mixture into loaf pans and bake for 50-60 minutes or until toothpick comes out clean.

Top with frosting, butter or nothing at all - you can't go wrong.

Serve warm and enjoy! 

 

 

 

 

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