Cucumber Bread (1 Bowl, No Eggs, No Refined Sugar)

This Cucumber Bread is a sweet bread loaf made in one bowl, with no eggs, no dairy, and no refined sugar for a delicious and healthy breakfast.

Table of contents

+ View More- View Less

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Cucumber Bread

This Cucumber Bread is a sweet bread loaf made in one bowl, with no eggs, no dairy, and no refined sugar for a delicious and healthy breakfast.

5 from 1 vote

Print Review Save Saved!

Share on Facebook Pin Save in Email

Prep Time: 15 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 5 minutes mins

Course: Breakfast

Cuisine: American

Servings: 12 slices

Calories: 191.1 kcal

Author: Carine Claudepierre

Cook ModePrevent your screen from going dark

1x2x3x

Ingredients

US Customary – Metric

• ▢ 1 cup Cucumber - unpeeled, deseeded, shredded, drained than packed in the cup (note 1)
• ▢ ⅓ cup Light Olive Oil - (note 2)
• ▢ ½ cup Mashed Banana - (note 3)
• ▢ ¼ cup Almond Milk - (note 4)
• ▢ ¾ cup Coconut Sugar - (note 5)
• ▢ 1 ½ cup All-Purpose Flour - (note 6)
• ▢ 1 ½ teaspoon Baking Powder
• ▢ 1 teaspoon Cinnamon
• ▢ ½ cup Chocolate Chips - (note 7)

Optional

• ▢ ½ teaspoon Salt

Instructions

• Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil paper. Set it aside.
• First, cut and discard the extremities of the cucumbers. Slice in half lengthwise then use a spoon to remove the seeds. Grate the cucumber on the smaller blade of your food processor or hand grater.
• Place the shredded cucumber in a clean kitchen towel, wrap it, and squeeze until all the water has been extracted. Discard cucumber water.
• Pack the shredded, drained cucumber in a measuring cup to measure 1 cup. Set aside in a mixing bowl.
• In the previous large mixing bowl, add olive oil, mashed banana, almond milk, coconut sugar. Stir to combine.
• Stir in flour, baking powder, cinnamon, chocolate chips, and salt if used.
• Gently stir the dry ingredients into the wet until just combined.
• Pour the batter into the loaf pan.
• Bake the bread on the center rack of the oven for 45-55 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the bread comes out with a few to no crumbs on it. Foil the top of the bread after 30 minutes to prevent it from browning too fast.
• Cool the bread for 10 minutes in the pan, then transfer it to a cooling rack for 3 hours before slicing.

Notes

Note 1: Make sure you place the shredded cucumber in a clean kitchen towel and squeeze out the liquid before packing it into the measuring cup. This recipe works with yellow squash or green zucchini. For these last two options, you don’t need to deseed the vegetable, unless they are overgrown garden zucchini that develop too many seeds.

Note 2: Or any light flavor oil you love.

Note 3: Or unsweetened apple sauce. Note that 1/2 cup of mashed banana is equivalent to a medium-sized ripe banana.

Note 4: Or any light milk like oat milk, soy milk, or milk if you prefer to use dairy.

Note 5: Or brown sugar, demerara sugar, or white sugar. You can’t use maple syrup, the bread will be gummy.

Note 6: Or white wholewheat flour. I haven’t tried it with all-purpose gluten-free flour so I am not sure it works.

Note 7: Or finely chopped walnuts, pecans, dried raisins, or chopped dates.

Storage: Store the cucumber bread in the fridge for up to 4 days or in the freezer for up to 1 month. Freeze each slice in airtight bags and thaw them at room temperature the day before eating.

Equipment

9-inch x 5-inch Loaf Pan

Share on Facebook Pin Recipe

Nutrition

Serving: 1slice (from 12) | Calories: 191.1kcal | Carbohydrates: 28.1g | Protein: 1.8g | Fat: 8.4g | Saturated Fat: 2.2g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.4g | Sodium: 177mg | Potassium: 87.7mg | Fiber: 0.8g | Sugar: 12.2g | Vitamin A: 14.5IU | Vitamin C: 1.2mg | Calcium: 47.1mg | Iron: 0.9mg | Magnesium: 7.5mg | Phosphorus: 32.3mg | Zinc: 0.1mg

Ingredients and Substitutions

You only need a few wholesome ingredients for this recipe. Here’s how to pick and swap them.

• Cucumber – This provides moisture and a subtle flavor base. Make sure it’s unpeeled, deseeded, shredded, drained, and then packed into the measuring cup. Yellow squash or green zucchini also work.
• Light Olive Oil – This adds moisture and richness. Any light-flavored oil you enjoy also works.
• Mashed Banana – This adds sweetness and moisture. Unsweetened applesauce also works.
• Almond Milk – This provides the liquid for the batter. Oat milk, soy milk, or dairy milk also work.
• Coconut Sugar – This sweetens the bread. Brown sugar, demerara sugar, or white sugar also work.
• All-Purpose Flour – This provides the structure for the bread. White whole wheat flour also works.
• Baking Powder – This helps the bread rise.
• Cinnamon – This adds a warm, comforting spice.
• Chocolate Chips – These add sweet, melty pockets. Finely chopped walnuts, pecans, dried raisins, or chopped dates also work.

How to Make Cucumber Bread

Here’s how to make this bread in a few pictures.

Shred the peeled zucchini, peel it, and add it to the wet ingredients in a bowl.

Mix the wet ingredients and pour all the dry ingredients.

Stir with a spatula until the batter is just combined and transfer it to a loaf pan.

Bake the bread on the center rack of the oven for 45-55 minutes at 350 °F (180 °C).

Carine’s Baking Tips

Let me share a few more tips for a perfect bread.

• Nutty Crunch – Swap the chocolate chips for chopped nuts to add a crunchy texture and extra healthy fats and proteins.
• Squeeze Cucumber Well – Ensure you squeeze as much liquid as possible from the grated cucumber before measuring.
• Batter Consistency Check – If the batter appears very thin, it indicates excess cucumber water; add up to 4 extra tablespoons of flour to thicken it. The batter should be thick but slightly runny.
• Vegetable Variations – Experiment with yellow squash or zucchini for different bread flavors.
• Flavor Swaps – Replace mashed banana with dairy-free yogurt or applesauce for a different flavor.
• Prevent Over-Browning – Cover the top of the bread with foil after 30 minutes of baking if it’s browning too quickly.

More Sweet Bread Recipes

Pineapple Bread

Carrot Cake Bread

Cinnamon Swirl Bread

Healthy Blueberry Banana Bread