Cucumber Nut Bread Recipe - Allrecipes.com
Cucumber Nut Bread Recipe
  • READY IN ABOUT hrs

Cucumber Nut Bread

Recipe by  

"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 Edit and Save

Original recipe makes 2 5x9-inch loaves Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 50 mins
  • READY IN 2 hrs 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 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!

 
Most Helpful Critical Review
Sep 19, 2012

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!

 

20 Ratings

Aug 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!

 
Aug 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!

 
Aug 03, 2013

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

 
Aug 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!

 
Aug 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.

 
Aug 10, 2012

Fabulously moist and full of flavor! Wonderfully creative use for all these beautiful, home gardened cucumbers!

 

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Nutrition

  • Calories
  • 491 kcal
  • 25%
  • Carbohydrates
  • 59.6 g
  • 19%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 26.5 g
  • 41%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 231 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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