Cucumber Nut Bread

Cucumber Nut Bread

Made  times
Marcella 45

"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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2 h 35 m servings 491 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 59.6g
  • 19%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Spray 2 5x9-inch loaf pans with cooking spray.
  2. Place shredded cucumbers into a colander and let drain for about 30 minutes.
  3. 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.
  4. 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.


  1. 35 Ratings

Most helpful positive review

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...

Most helpful critical review

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 cuk...

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...

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 t...

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 instea...

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 excep...

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...

I added a little bit more cinnamon and loved it. Make sure you get all the seeds out!

I missed the step to drain cucumbers and it still turned out great. Making more to put in freezer to save for Christmas

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 applesauc...

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