Preheat and Prepare:

1. Preheat your oven to 320°F (160°C).
2. Grease and dust a bread/cake tin and set aside (The pan size used for this recipe is a standard loaf pan, approximately 9×5 inches (23×13 cm).

Prepare the Cucumbers:

1. Wash, peel, and coarsely shred the cucumbers.
2. Place the shredded cucumbers in a colander and apply slight pressure to remove excess moisture. Ensure they are moist but not overly drippy. Set aside.

Mix the Dry Ingredients:

1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon powder, and chopped nuts.

Combine and Mix:

1. Add the shredded cucumbers, eggs, and sunflower oil to the dry ingredients.
2. Using a mixer on medium speed, beat all the ingredients until well combined, approximately 2 minutes.

Bake:

1. Pour the batter into the prepared cake tin.
2. Bake in the preheated oven at 320°F (160°C) for 60 minutes or until a skewer inserted into the center comes out clean.

Serve:

1. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
2. Serve plain or with your desired topping. Enjoy!