Cucumber cake

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 323.9
  • Total Fat: 17.4 g
  • Cholesterol: 61.7 mg
  • Sodium: 65.8 mg
  • Total Carbs: 40.1 g
  • Dietary Fiber: 1.8 g
  • Protein: 5.5 g

View full nutritional breakdown of Cucumber cake calories by ingredient


Introduction

very much like zucchini bread. This is moist and does not need a frosting. very much like zucchini bread. This is moist and does not need a frosting.
Number of Servings: 12

Ingredients

    2 cups flour
    1 cup sugar
    1 cup Splenda
    1 tsp baking powder
    1 tsp baking soda
    1 tsp cinnamon
    1 tsp nutmeg
    1 tsp ground cloves
    1/4 cup chopped walnuts
    3 cups cucumbers, ground, pour off liquid
    3/4 c. canola oil
    4 eggs


Directions

preheat to 325 degrees, lightly flour 13 x 9 pan. Wash, peel, seed & shred cucumbers, squeeze additional moisture. combine dry ingredients. Add cucumbers, eggs and oil. Batter will be thinner than a cake batter. Bake for 1 hour at 325 degrees.

Serving Size: 12 pieces

Number of Servings: 12

Recipe submitted by SparkPeople user IAFARMERSWIFE.