Go Back
–+ servings
Cucumber Quick Bread Recipe

Irresistibly Moist Cucumber Quick Bread Recipe to Brighten Your Day

A delightful Cucumber Quick Bread Recipe featuring fresh cucumbers, warm spices, and crunchy pecans, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.5 cups All-Purpose Flour Substitute with whole wheat flour for a healthier option.
  • 0.5 teaspoons Salt Enhances flavor and balances sweetness.
  • 0.5 teaspoons Baking Soda
  • 1 teaspoons Baking Powder
  • 1 cups Sugar Can be reduced for a less sweet loaf.
  • 2 Eggs Fresh eggs improve texture.
  • 0.5 cups Vegetable Oil You can use melted butter for added flavor.
  • 1 teaspoons Vanilla Extract Optional for flavor variation.
  • 1 teaspoons Cinnamon Adjust to your taste.
  • 0.25 teaspoons Nutmeg Adjust to your taste.
  • 1.5 cups Cucumber Shredded; use young cucumbers to avoid bitterness.
  • 0.5 cups Pecans Substitute with walnuts or omit for a nut-free option.
Optional Add-Ins
  • 0.75 cups Zucchini Substitute half of the cucumber with grated zucchini for a different flavor profile.
  • 0.5 cups Chocolate Chips Add for a sweet twist.
  • 0.5 cups Dried Fruit Mix in for added sweetness and texture.

Equipment

  • Loaf pan
  • Mixing Bowls
  • Grater

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9 x 5-inch loaf pan.
  2. Shred enough cucumber to measure 1½ cups and press gently to release excess moisture.
  3. In a medium mixing bowl, whisk together the all-purpose flour, salt, baking soda, baking powder, cinnamon, and nutmeg.
  4. In a large bowl, whisk together the eggs, vegetable oil, sugar, and optional vanilla extract until smooth.
  5. Gradually stir the dry ingredients into the wet mixture until just combined.
  6. Gently fold in the drained, shredded cucumber and chopped pecans using a spatula.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55-60 minutes; check doneness with a toothpick.
  9. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 10IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Feel free to experiment with additional ingredients for unique flavor variations.

Tried this recipe?

Let us know how it was!