Serves a Crowd

Fresh Cucumber Bread/Cake

July 16, 2010
2 Ratings
  • Serves 13"x9"x2" cake or two smaller pans
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

What You'll Need
  • 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!

See what other Food52ers are saying.

  • wssmom
  • Sagegreen
  • ddvernell
  • crocodeavon

12 Reviews

ddvernell August 28, 2016
Made this last night with my excess cukes. I did make a couple of changes: used 2 cups of cukes instead of 3 cups
Used applesauce is place of oil (100%)
used half sugar
crocodeavon August 30, 2013
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!
rhiakh August 11, 2013
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.
jr9del September 10, 2012
Very similar if not identcal to recipe I have for Zucchini bread, and with extra sugar, Zucchini Cake.
Delicious and oh, so healthy!
Priya S. December 4, 2011
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 !
SoulDogWalker November 7, 2011
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!
Emmamaeflower August 10, 2022
I made it. It's has the cucumber taste
kelliee August 22, 2011
thanks cant wait to make this cucumber bread with my girls tomorrow!! :D
shenanigans July 30, 2011
I'm quite sure it's only a typo. Great recipe!
stick July 21, 2011
Does baking soda account for a tsp or is it a double typing of bakingpowder by mistake?
wssmom May 12, 2011
Clever! And what a GORGEOUS photo!
Sagegreen July 18, 2010
How interesting! Thanks.