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.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.

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  • Place shredded cucumbers into a colander and let drain for about 30 minutes.

  • Stir eggs, vegetable oil, sugar, vanilla extract, drained cucumber, and pecans together in a large bowl. Whisk flour, cinnamon, baking soda, salt, baking powder, nutmeg, and cloves in a separate bowl. Stir dry ingredients into the cucumber mixture until batter is thoroughly combined. Spoon batter into prepared loaf pans.

  • Bake loaves in the preheated oven until lightly browned and a toothpick inserted into the center of each loaf comes out clean, 50 minutes to 1 hour. Let loaves cool in pans for 10 minutes before removing from pans to finish cooling on wire racks.

Nutrition Facts

491.1 calories; 5.8 g protein; 59.6 g carbohydrates; 46.5 mg cholesterol; 230.6 mg sodium. Full Nutrition

Reviews (70)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/30/2012
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 More
(20)

Most helpful critical review

Rating: 3 stars
07/19/2014
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. Read More
(4)
89 Ratings
  • 5 star values: 70
  • 4 star values: 11
  • 3 star values: 7
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
07/30/2012
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 More
(20)
Rating: 5 stars
08/09/2012
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! Read More
(16)
Rating: 5 stars
08/02/2013
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! Read More
(10)
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Rating: 5 stars
08/08/2012
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! Read More
(6)
Rating: 5 stars
08/16/2012
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. Read More
(5)
Rating: 3 stars
07/19/2014
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. Read More
(4)
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Rating: 5 stars
07/09/2014
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. Read More
(4)
Rating: 5 stars
08/22/2015
I could not believe that cucumbers could be baked into delicious bread! This blew my mind. Read More
(4)
Rating: 5 stars
08/21/2014
I added a little bit more cinnamon and loved it. Make sure you get all the seeds out! Read More
(4)