Need to do something with all those cucumbers from your garden? Here is a delicious, moist nut bread with spices you can vary to your taste.
Very yummy! Great way to use up cucumbers. We only used 1/2 the amount of oil and the rest applesauce. It did take some time to peel and shred, but is worth it! We used walnuts since we didn't have any pecans. Thanks for the recipe!
Read MoreThis was definitely different. I was surprised by the amount of cucumber it called for. Other "veggie" breads such as squash & zucchini bread only call for 1 cup. Or maybe since I blended my cukes in my Ninja, I ended up with more per cup? Anyway, the little ones liked it and I found that, toasted with butter, I could eat it. The cucumber flavor is very strong and hangs around. Since I have a lot of cukes from a friend's garden, I will try this again, but reduce the amount of cucumber and see how that works.
Read More Very yummy! Great way to use up cucumbers. We only used 1/2 the amount of oil and the rest applesauce. It did take some time to peel and shred, but is worth it! We used walnuts since we didn't have any pecans. Thanks for the recipe!
This is a fantastic recipe to use the cucumbers in your garden that got away from you. You know the big giants. Or even the smaller ones that you have 24 of them hanging around. DO NOT skip the step of salting the cucumbers and letting them rest. Mine sat for about 3 hours before I used them and I was amazed at how much water the salt pulled from them. The taste and texture is a lot like zucchini bread. I baked mine in 5 - 3 1/2" x 6" pans, 2 without pecans and 3 with pecans. They were done in 38 minutes. I have 2 more cukes on my counter that I'm baking 10 mini loaves to freeze. My DS loved this and wants to take a few back to school with him. Our favorite way to eat this bread is toasted with a thin layer of butter (the guys) dry (for me) for breakfast. Thanks Marcella for posting this recipe - it is a keeper!
This was great- moist and flavorful. The cucumber taste was good and not overwhelming. The only things I did differently was I drained my cucumbers for at least an hour and I used walnuts instead of pecans. I will make again and pass this recipe on to others. Thanks Marcella!
This bread is delicious! Super moist, it tastes alot like zucchini or pumpkin bread. I made my batch a little bigger (3 large loaves), added some shredded zucchini and ground flaxseed and put in a little less sugar than the recipe stated. A little healthier for you and it still tasted great. This is a great way to use all the extra cukes in your garden that you can't get around to eat or pickling.
another perfect way to use up too many cucumbers. I used unsweetened applesauce instead of the oil to make it a bit healthier. No one tasted the cucumber! Thank you!
If you are making cucumber bread, you are going to expect it to taste a little bit like cucumber. We thought it tasted like pumpkin bread, and we didn't notice the cucumber taste very much except as an after taste. I did not peel and seed all my cucumbers as they were directly out of my garden and did not have tough skins or large seeds. I too substituted applesauce for the oil. It baked well and sliced easily. I am adding raisins to the bread today.
I added a little bit more cinnamon and loved it. Make sure you get all the seeds out!
This was definitely different. I was surprised by the amount of cucumber it called for. Other "veggie" breads such as squash & zucchini bread only call for 1 cup. Or maybe since I blended my cukes in my Ninja, I ended up with more per cup? Anyway, the little ones liked it and I found that, toasted with butter, I could eat it. The cucumber flavor is very strong and hangs around. Since I have a lot of cukes from a friend's garden, I will try this again, but reduce the amount of cucumber and see how that works.
I could not believe that cucumbers could be baked into delicious bread! This blew my mind.
I missed the step to drain cucumbers and it still turned out great. Making more to put in freezer to save for Christmas
These were awesome. Left out the nuts. I will make these again. Made 24 muffins. Cooked for 25 minutes.
This is absolutely wonderful!It's moist and flavorful- whole family loved it. I even had my mother and mother-in-law asking for the recipe! I also used only 1/2 the oil and substituted applesauce for the other 1/2. Thanks for posting!!!
Great recipe! I have too many cucumbers and was looking for something different. This was very moist and had a great flavor. I did not find the cucumber over powering at all. This is a keeper!
This is a great way to use up all the extra cucumbers from your garden. I doubled the amount of spices and used walnuts and pecans. The dough seemed a little thick when I was done (maybe I drained the cucumbers too much?) so I added a 1/4 cup of coffee. This turned out delicious.
Lovely and delicious. Made muffins and a loaf. Baked at a higher 375 because I had to use a toaster oven. Threw in a few dried cranberries too.
Fabulously moist and full of flavor! Wonderfully creative use for all these beautiful, home gardened cucumbers!
I will try this tomorrow, but rather than wait for the cucumbers to drain, just use a ricer to squeeze out the water.
Great! Replaced 3/4 of the oil with apple sauce otherwise kept it as written. I had so many cucumbers this year in my garden that this was an absolutely perfect way to utilize them all. Made 6 loaves and froze 5. Very yummy! Great recipe! Thank you!!
What a fantastic-tasting bread! I'm really happy with how this turned out; definitely making again. I feel like this uses an unnecessary amount of oil, which is unfortunate. I will experiment next time with some other ingredient as a substitute for a bit of the oil. I did not add cloves as we did not have any, but it still turned out well regardless. I should have noted this while making it, but this makes 2 loaves of bread. I did not have an extra loaf pan, so I made some muffins with it and they turned out perfectly. If you do not want to have the oven on for that long (i.e. for conservation of electricity or it's hot), I would recommend making muffins out of it since they cook so much more quickly.
I didn’t know what to expect after reading through some of the reviews. Most give favorable ratings, but others say the cucumber taste is overwhelming. Honestly, I couldn’t taste the cucumbers at all. This is just a standard quick bread that is very similar to zucchini bread. It was very moist with a flaky crusted top. As I was mixing the batter, I was concerned about the amount of baking powder. A quarter teaspoon didn’t seem like enough for this large of a recipe. I went with my better judgement and used 1 tsp. The bread had a very tender, cake like texture which was exactly what I was hoping for. I used the suggested amount for the spices and only the cinnamon was slightly detectable. The rest got lost. If I were to make this again, I would significantly increase the amounts. As a personal preference, I used walnuts instead of pecans. Overall, a delicious bread and a good way to use up extra cucumbers.
we loved this.. bf said he was pleasantly surprised by the recipe bc he was like cucumbers?? .. only difference was i did half and half with the oil and applesauce.. i used allspice in place of the nutmeg and cloves.. for the nuts i used a blend of walnuts and pecans.. i only made enough for one loaf and i used my conventional oven.. i nearly burnt the thing to a crisp so beware if you're using anything other than a regular oven.. ty for the recipe.. bf says it reminds him of xmas :)
I followed the recipe. Made 24 muffins instead of the loaves. It's a good use of our bumper crop of cukes. Will be making another batch. Thanks Marcella.
I did it with almonds instead of pecans and the cooking time was much longer I added 25 more minutes but I used only one pan
Delicious! However, I changed a few things - I used avacado oil instead of the vegetable oil, 1 cup white and 1 cup brown sugar, whole wheat flour, 1/2 tsp of baking powder and 1/2 tsp of allspice (I didn't have ground gloves) . I also added 2 Tbsp of chia seeds. Everyone loved it!
This is a fabulous recipe! I did modify it by decreasing the sugar by 1/4 cup and using applesauce for half the oil. My sister and her "picky" husband raved about it.
We made it following the recipe as written. I was pretty skeptical that it would have a strong cucumber flavor, but with cucumbers taking over the house I was willing to give it a try. It tastes very similar to the zucchini bread we made (do you see a theme here?) I will be making it again. eccentricshepherd.com
Great taste, especially with all the spices. Added a bit more onto the spices. Only thing I did differently was to squeeze out all of the water from the cucumbers with an old kitchen towel.....truly free of water.
Delicious! Tastes just like zucchini bread but smells like cucumbers. I made a half batch (in mini pans) with unsweetened applesauce to cut down the oil. Great way to use up cucumbers.
Followd the recipe to the T. It came out perfect and delicious. Ithe was easy and I'd make it again.
My first time eating (or making) cucumber bread. It was easy to make and fantastic tasting. I would like to bring out the taste of the cucumber a bit more though. It's a definite keeper.
The bread was delicious. I forgot to salt the cucumber but it worked anyhow. Will be making this again.
More like cake than bread, this was a very tasty way to use those extra large cucumbers from the garden. I salted the shredded cucumbers to aid in water removal. After letting them sit about 30 minutes, I rinsed then squeezed out the extra water. I added 2tsp cocoa powder to the mix. Baked for an hour in a bundt pan, then topped it off with a simple powdered sugar glaze. I found it tasted better the next day.
It is really good. Next time I will add crushed pineapple and craisins to make it a 5 star.
I don't like to waste anything so I used it all - peel, seeds & juice! So no draining. To compensate, I only used 8 oz. cucumbers. I grated them in the food processor but didn't like seeing the seeds so I put them in the blender to make it completely liquid. The 3 cups of flour absorbed it just fine. I usually only add 1 tsp. cinnamon to quick breads so was skeptical about 1 Tbl. but thought it might need the spice to cover up the cucumber. I didn't have cloves & don't like nutmeg so I subbed allspice for those. I really can't taste the cucumber and the cinnamon is strong so would cut it back to 1-2 tsp. I'm thinking of having a mystery quick bread contest at church sometime. I've made chocolate zucchini bread & chocolate beet bread plus this. I'm getting braver and am thinking of trying chocolate green bean bread next!
Delicious! The whole family loved this. I had to substitute almonds for pecans and it was still great. I've also made this using mini loaf pans/muffin tin instead of loaf tins and just cooked for 35 minutes and they were delicious.
Made exactly as listed. Was very good. Didn't notice a strong cucumber taste but I personally think it needed something extra (but have no idea what). Next time I think I may use some brown sugar instead of all of the white sugar, maybe use more cinnamon, and I think I'll toast the nuts first. This is a keeper!
Wow this recipe was really good.... I added some chai seed and flax seed... Loved it!
Pretty good! I find I can really taste the soda though so I think maybe next time I might reduce it or add a little bit of acid of some sort to neutralize it a bit.
This bread is awesome! I've made it several times, the last time I made them into muffins instead. You don't have to make any changes to the recipe, just bake for 10 - 15 mins instead. I like using chocolate chips + walnuts instead of pecans when I want to make a less healthy version.
There's nothing wrong with this recipe, my family and I just didn't love it. As others have said, the cucumber taste is very strong.
This is delicious bread. Very nice texture. Like many others I had more cukes than we could eat. Was anxious to try the recipe and am glad I did. I did use all applesauce in place of the oil and raisins in place of nuts. Hubby loved it! I will make this again very soon. Thank you for this recipe.
My family loved this one, very moist. I did 3/4c white sugar and 3/4c brown sugar. 2/3c oil, 1/3c applesauce. 1 tsp baking powder. I doubled the cinnamon and vanilla and did 1.5c nuts. My husband said he could not taste the cucumber, but I thought the flavor was pretty strong.
Not great, a little weird. I definitely prefer zucchini bread, but wanted to try this because of all the cucumbers I had. I also used applesauce in place of most of the oil and chocolate chips instead of nuts. The boyfriend liked it. It was also a lot more work than zucchini bread. I sprinkled some brown sugar and coconut on top to make it pretty. Won't be making it again, but it was a fun experiment
We loved it. Had it for dessert with vanilla soft serve on top. I added allspice to this recipe. . Next time I will increase the salt , vanilla and baking powder.
I was pleasantly surprised with the taste. I dislike the taste of cucumber usually, but can't taste it at all in this bread. I have an abundance of cucumbers from the garden, and very few ways to prepare them that I enjoy. This, I will make again though. I may have added a splash extra of vanilla, but otherwise followed the recipe. It took 4 fairly large cucumbers to get 2 cups, and I had to cook it for 1 hour 10 mins, but it turned out fluffy with a delicious, light brown, crispy crust. Can't add a photo because my family ate it all already.
Very moist and flavorful did use half applesauce and half oil also whole wheat flour with wheat germ for healthier protein bread spices exactly same only 1 1/2 cups sugar plenty sweet enough
I have made 16 loaves so far with many cucumbers from our garden. I cut the sugar and oil in half, added ground flaxseed. Used whole wheat flour. So far all loaves have come out perfect and yummy.
I was very pleasantly surprised with this recipe. It was delicious! The only thing I did differently from the original recipe was omit the nuts due to personal preference. This is a great bread that I plan to make again.
This is a great recipe to use up all those cucumbers. Taste so good I made it several times this summer. My husband really loved it too. I will be making this again and again Pam from Ohio
My sons loved this bread. I used black walnuts instead of pecans because I have a lot of them from our trees. It tastes a lot like zucchini bread. I think a little ginger might be good in it, too.
Excellent! I did modify though. Used alternatives for eggs to make vegan (1T ground flax seed, 5T water replacing 1 egg & 1/2c applesauce replacing the other 2). I used 1c whole wheat flour and the other 2c all purpose unbleached. And I used 1c date sugar and 1/2c Truvia, no white sugar.
Yummy flavor but a touch on the dry side. I did let the cucumbers drain for a few hours (got busy with other things) so perhaps it would be better if I do just the 30 minutes (and why I’m saying 5 stars and not 4 - that’s my change). I doubled the batch and used two regular glass bread pans (baked for 45 minutes), one larger metal bread pan (baked for an hour), and one small casserole pan (baked for 30 minutes). The one in the casserole pan was too dry to eat. The others were good. I also did not add the clove because I apparently don’t have any.
I really enjoyed this recipe, it's not overly sweet and was easy to make. It reminds me of Zucchini bread. It was a hit with family and coworkers, and I used up most of my cucumbers from the garden.
This was a total surprise and I definitely will make it again. I had left-over minced cucumbers from pickle relish so I used peelings and seeds. Turned out wonderful and liked it even better the next day. I will definitely share this recipe with family and friends. Thank you.
Great way to use up a bumper crop of cucumbers. I drained overnight and it was moist and delicious.
Great recipe! I had about 1/4 bushel of these left after spending yesterday making pickles 3 different ways. I looked this recipe over, and decided to make it. Glad I did. Now: Just a few suggestions: Use pickling cucumbers if you can. Their seeds are almost minuscule and they are less watery than regular cukes. Just peel, trim the ends off, and shred. Take the salt called for in the recipe and blend it together with the cucumbers while they are draining. This will help even more liquid to come out, and you will still be left with plenty of salt on the cucumbers after you give them one more squeeze for good luck after pressing them and then letting them drain. You can also freeze cucumbers for baking. Shred them up, measure your 2 cups per small freezer bags, extract the air, put them all onto a baking sheet flattened out. Freeze, and then stack them into a larger 1 or 2 gallon freezer bag, mark the date on it, and put back in the freezer. When those snow flurries are flying and you get a yen for a taste of summer, get a package out to thaw, then proceed to salt and drain them, and you are good to go!
I made it just as it called for, it is ok. We didn't think it was quite as good as zucchini bread. We'll see as it sits a little longer. At this point, probably wouldn't make again without adding lots more cinnamon.
The texture of this loaf was lovely. I actually drained my cucumbers for over 24 hours and it was I think this made a difference. The taste was good except for the overwhelming flavour of the cucumbers! I like cucumbers, but I am not sure the flavour lends itself to this kind of loaf. But if that is what you are looking for, than this recipe will fit the bill!
Loved it! Great taste. I too used walnuts and thought it was wonderful. The only reason I’m giving 4 stars and not 5 is because I think the 50 min was too long for muffins. Just need to bring the time down between 30-40 min.
Wonderful bread recipe! I used the applesauce instead of oil. It's a great way to use up all the cucumbers from the garden.
Yum. Can't keep up with the cukes in my garden as bumper crop this year and needed to make something else besides pickles. Found this recipe and it's absolutely delish. I am not a cucumber fan, this was delicious and you would never know there is cucumber in it. I used all the oil as the recipe called for, may try the applesauce next time for a healthier option. I had no pecans in house so I substituted slivered almonds and added about 1/8tsp pure almond extract to boost the almond flavor. Think would be decadent with crumb topping of oats, butter, sugar, etc.
This is my first time making this. I am not a huge fan of cucumbers, but I really enjoyed this. It does remind me of zucchini bread. My dad gave them a 8.5/10. I followed the recipe exactly with the exception of having half pecans and half walnuts just because I did not have enough pecans. I made one loaf of bread and 12 muffins. I let the peeled and shredded cucumbers drain for over an hour. Next time I make this bread, I would like to substitute some of the oil with applesauce (thanks to the other reviews). I would also like to use 1 1/2 cups of cucumbers instead of 2 cups and 1 1/2 cup of pecans/walnuts instead of 1 cup. I would also like to add in 1/2 cup or so of raisins. Delicious recipe, I look forward to having it for a healthy snack this week. Thank you so much for sharing!
Surprisingly great bread! I made four batches from our abundant garden harvest--1 gluten/egg/nut free and three more "regular." The adapted recipe worked very well. I substituted half coconut oil/half applesauce, flax "eggs," 1 c. cane sugar plus 1/2 c. honey, 1/2 c. nuts in three batches (all I had). Both GF and regular were excellent even with the healthily oil and less sweetening. Even my husband liked it and said he couldn't tell it was cucumber. Will definitely make this again when overrun with cukes. Might be fun to try additions like grated zucchini, carrots or apples. Dried fruit might work too.
