If you love the moist texture and warm flavors of zucchini bread, you’re sure to love this Cucumber Quick Bread recipe. A beautifully crisp crust forms on this bread which contains the sweet flavor of cucumber, pecans, and warm flavors. This is a must-try quick bread this summertime when cucumbers are in abundance.
Have you ever heard of cucumber bread? No? Hold on, don’t click away! I know what you’re thinking: cucumbers in bread? Sounds weird, right? But trust me, this is one recipe that’s surprisingly delicious! This year, our cucumbers are growing just as fast as the weeds. I sent my daughter outside to get me a zucchini and instead she came back with two cucumbers. She didn’t get me the right baking staple, but it got my wheels turning- could I use cucumber instead of my beloved zucchini?
Like most people, I Googled “Cucumber Bread” and low and behold it was actually a thing. The best part was it could be made just like my go-to zucchini bread -same exact ingredients. YAY! I decided to up the cinnamon and add pecans, but the overall result was a delicious, moist loaf with the hint cucumber.
Interest peaked? Lets explore everyhting you’ll need to know about make your very own loaf!
Ingredients for Cucumber Quick Bread
Flour – This recipe was tested with all-purpose flour which is the building block for this quickbread.
Baking powder & baking soda – Leavening agents that help create bubbles in the batter to help it rise nicely.
Sugar – Granulated sugar helps to sweeten the loaf.
Eggs – Help to bind the ingredients and provide moisture.
Oil – Vegetable oil adds moisture and richness to the loaf.
Flavorings – Salt, vanilla extract, cinnamon and nutmeg add warm flavors to the loaf.
Cucumber – 1 1/2 cup of shredded cucumber (squeeze out excess moisture) adds a subtle, refreshing flavor, and texture.
Nuts – Pecans add flavor and texture to the loaf.
How to Make Cucumber Bread
Prep your pan: Preheat your oven to 350°F (175°C) and grease a loaf pan. Parchment paper lining for the pan is optional but can help with easy removal later.
Grate and squeeze: Grate your cucumber on the coarse side of a box grater. Transfer the grated cucumber to a colander and give it a good squeeze to remove any excess moisture. You want moisture in the bread, but not a soggy mess!
Mix the wet ingredients: In a large bowl, whisk together your eggs, oil, sugar, and vanilla extract until well combined and smooth.
Dry ingredients join the party: In a separate bowl, whisk together your flour, baking powder, baking soda, and salt.
Combine wet and dry: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
Fold in the fun stuff: Gently fold in your grated cucumber and nuts.
Batter up! Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Baking time! Bake the bread for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool it down: Let the bread cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely.
FAQS
What are the best cucumbers for cucumber bread?
Seedless English Cucumbers:
These are the champions for cucumber bread! They have thin skin, fewer seeds, and less moisture content compared to other varieties. This translates to a milder flavor and less risk of a soggy loaf.
Regular Cucumbers:
Regular cucumbers have thicker skin, more seeds, and higher water content. This can lead to a stronger cucumber flavor and potentially a soggier bread. However, they will work if you pick them when they are tender and young– no more than 8 inches long and 2 ½ diameter.
If you only have regular cucumbers, here’s how to make them work:
- Peel them: The thicker skin can be tough in the bread. My cucumbers were smaller and perfect for bread so I didn’t peel them. If they were larger then I would have!
- De-seed them: Seeds can add bitterness. You only need to remove seeds if they are on the bigger side.
- Squeeze out excess moisture: Grate the cucumber and then wring out any extra water before adding it to the batter. This is a critical step no matter which variety you use.
Can I make cucumber bread muffins?
Absolutely! Just use a muffin pan instead of a loaf pan and adjust the baking time accordingly. Muffins typically bake for 20-25 minutes.
What are some fun variations on cucumber bread?
- Lemon Blueberry: Add a squeeze of lemon juice and zest to the batter, then fold in fresh or frozen blueberries.
- Chocolate Chip: For a decadent twist, fold in some semisweet or dark chocolate chips.
- Orange Walnut: Add a touch of orange zest and chopped walnuts for a delightful citrusy and crunchy twist.
- Savory Herb: Omit the sugar and vanilla extract, then add chopped fresh herbs like dill or chives and shredded cheese for a savory appetizer bread.
Storing Cucumber Bread
Store leftover cucumber bread in an airtight container at room temperature for up to 2 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to three months. I like to use a FoodSaver for ours to protect it from any freezer flavors or freezer burn.
More Tasty Cucumber Recipes to Try Today
- Cucumber Salsa
- Greek Cucumber Salad
- Homemade Cold-Packed Pickles
- Greek Pasta Salad with Feta Cheese
- Chicken Salad Cucumber Cups
Cucumber Quick Bread Recipe
Equipment
- 9 x 5 loaf pan
- Oven adjusted to the center rack position
- large mixing bowl
- medium mixing bowl
- Whisk
- Rubber Spatula
- parchment paper
Ingredients
Dry Ingredients
- 1½ cups All-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ⅛ teaspoon baking powder
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
Wet ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ vegetable oil
- 1 cup granulated sugar *not wet but is whisked with these ingredients.
Mix-ins
- 1½ cups cucumber shreds excess moisture removed*
- ½ cup chopped pecans
Instructions
- Set your oven to 350°F (175°C) so it has time to preheat while you prepare the batter.
- Get a loaf pan ready by lining it with parchment paper, or you can grease it with butter, or nonstick baking spray.
- Using a coarse grater (or food processor), shred your cucumber. Transfer the grated cucumber to a colander and squeeze out any excess moisture. You want the cucumber to add moisture, but not make the bread soggy.
- In a medium bowl, whisk together all the dry ingredients listed above. This ensures everything is evenly distributed throughout the flour; set aside.
- In a large bowl, whisk together the wet ingredients until light and fluffy,
- Slowly add the dry ingredients to the wet ingredients, mixing gently with a whisk or spatula until just combined. Don't overmix! Overmixing can make your bread tough.
- Pour the batter into your greased/parchment-lined loaf pan and smooth the top with a spatula.
- Bake the bread for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for at least 15 minutes before transferring it to a wire rack to cool completely.
This was better than I expected!
I liked it without the sugar glaze but hubby like with the sugar. I used a Japanese cuke which is long and thin with small seeds. Will make again for company to see if they can guess the ingredients.