Cucumber Quick Bread Recipe

Golden-brown slices of cucumber bread on a white table with cucumbers nearby.

5 from 4 votes

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.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: bread, cucumber, quick bread

Servings: slices

Calories: 168cal

Author: Amy Desrosiers

Cost: $4

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 cup 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.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition