It worked out pretty well, actually.

The cucumber, without its peel or seeds, pretty much just faded into the background and left me with a dense, moist, blueberry quickbread (not sweetbread.  Different thing.)  Denny and I polished half a loaf last night.  I bet if it hadn’t occurred after Miles’s bedtime, he would have liked it too.  We’ll find out soon.

Ingredients:

3 eggs
1/2 cup oil
1/2 cup applesauce
~2.5 cups shredded cucumber from a cucumber that has been peeled and seeded    (for me, this was 1 large cucumber)
2 tsp vanilla
1 cup granulated sugar
1 cup brown sugar, packed
3 cups AP flour
2 tsp kosher salt or 1 tsp regular salt
1 tsp baking powder (I will increase this next time for more lift)
1/4 tsp baking soda (again, I will increase this next time)
1 tsp ground cinnamon
1 pint fresh blueberries
2 tablespoons raw or turbinado sugar

Method:

Heat oven to 350F.

In the bowl of a mixer, beat eggs lightly.  Add oil, applesauce, sugars, and vanilla; beat to combine.  Gently mix in cucumber.  In a separate bowl, mix flour, baking soda, baking powder, salt, and cinnamon; add to the wet ingredients and mix until just combined.

Stop the mixer, remove the beater, and fold in the blueberries by hand.  Pour into 2 9×5 loaf pans.  Sprinkle each loaf with 1 tablespoon turbinado sugar.  Bake at 350F for about 1 hour and 20 minutes, or until a pick comes out clean.