Fresh Cucumber Bread/Cake

By • July 16, 2010 10 Comments

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Author Notes: With a bountiful cucumber yield from this year's garden, I struggled to find something to do with cucumbers other than salads. I adapted this recipe from a carrot cake recipe and was so pleased with the results, I had to share. It's much like banana bread, but could also be made as a cake with icing.SoulDogWalker

Serves 13"x9"x2" cake or two smaller pans

  • 2 1/2 cups all purpose flour (approx.)
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 1/4 cup chopped walnuts (optional)
  • 2 1/2 pounds fresh cucumbers
  • 1 cup vegetable oil
  • 4 eggs
  1. Preheat oven to 325°; grease and lightly flour a 13”x9”x2” baking pan (or two smaller pans)
  2. Wash, peel and coarsely shred cucumbers into a colander. Apply light pressure to the shredded cucumbers, squeezing out additional moisture until the cucumbers are moist, but not overly drippy. Set aside.
  3. Combine all dry ingredients and walnuts in a large mixing bowl.
  4. Add 3 cups shredded cucumber, oil and eggs. On medium speed, beat ingredients until thoroughly combined, approximately 2 minutes.
  5. Because cucumbers have a high moisture content, the consistency of the batter will be thinner than a typical cake batter. Look for a consistency similar to pancake batter, adding additional flour if needed.
  6. Pour batter into the pan(s) and bake at 325° for 60 minutes or until the cake passes the ‘clean toothpick’ test. Remove from oven and let cool.
  7. Serve plain or with a light drizzled glaze. Makes a great dessert or breakfast snack!

Tags: cucumbers

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Comments (10) Questions (0)


almost 2 years ago crocodeavon

I used cheese cloth to squeeze out all the excess moisture... It was WAY more effective than just pushing on it in the colander. Other than that this recipe was so awesome! The bread turned out delicious!


almost 2 years ago rhiakh

This turned out well. I was skeptical. The amount of cucumbers in my refrigerator convinced me to try it. My mother even ate same after trying it and she was even more skeptical than I. The only change I made was to reduce the sugar by half a cup and substitute part of the oil for natural applesauce. Both worked well.


almost 3 years ago jr9del

Very similar if not identcal to recipe I have for Zucchini bread, and with extra sugar, Zucchini Cake.
Delicious and oh, so healthy!


over 3 years ago Priya Sreeram

made it today and just loveddddddddddd the recipe- a few slight changes went in; thanks for sharing. will post it on my blog in a day or two !


over 3 years ago SoulDogWalker

I've edited the recipe to reflect the correct baking soda/powder amounts. Thanks to Stick for bringing that to my attention!!

Has anyone made this? I'd love feedback!


almost 4 years ago kelliee

thanks cant wait to make this cucumber bread with my girls tomorrow!! :D


almost 4 years ago shenanigans

I'm quite sure it's only a typo. Great recipe!


almost 4 years ago stick

Does baking soda account for a tsp or is it a double typing of bakingpowder by mistake?

about 4 years ago wssmom

Clever! And what a GORGEOUS photo!


almost 5 years ago Sagegreen

How interesting! Thanks.