COOKING WITH CLORIS --CHOCOLATE CHIP CUCUMBER BREAD

As you may have heard, Hurricane Irene walloped the east coast last week. Here in New Jersey, we had massive flooding. Right before the hurricane hit, Cloris picked whatever was pickable from her garden, not knowing what would survive the storm. Apparently, she missed a few cucs because the day after the storm she discovered a couple that could devour Cleveland. Not wanting to waste food, she decided to try her hand at cucumber bread. What works for zucchini, should work for cucs, right? Did it ever! This recipe is to die for! -- AP

CHOCOLATE CHIP CUCUMBER BREAD

3 eggs

1-1/2 cups sugar

2 cups peeled, seeded, grated cucumbers

1 cup vegetable oil

1.5 teaspoons vanilla extract

2-1/2 cups all purpose flour
1/4 cup whole wheat flour

1.5 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon baking powder
2 cups milk chocolate chips

Preheat oven to 350 degrees. Beat eggs.  Beat in sugar, oil and vanilla until well blended.  Beat in cucumbers. Combine the dry ingredients and add to cucumber mixture, mixing until combined. Fold in the chocolate chips. Pour into two greased and floured 9” x 5” loaf pans.  Bake at 350 degrees for 60-65 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pans to wire racks. 

This is by far the moistest bread I’ve ever devoured, and I’ve devoured a lot of Cloris’s baked goodies. Readers, who’s going to try it? Post a comment to be entered into the drawing for a book by our Friday guest author. -- AP