Pan de pepino (1 bol, sin huevos, sin azúcar refinada)

Esta Pan de pepino is a sweet bread loaf made in one bowl, with no eggs, no dairy, and no refined sugar for a delicious and healthy breakfast.

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Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Pan de pepino

Esta Pan de pepino is a sweet bread loaf made in one bowl, with no eggs, no dairy, and no refined sugar for a delicious and healthy breakfast.

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Tiempo de preparación: 15 minutos minutos

Tiempo de cocción: 50 minutos minutos

Tiempo Total: 1 horas. hr 5 minutos minutos

Curso: Desayuno

Tipo de cocina: American

Porciones: 12 rebanadas

Calorías: 191.1 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 taza de Pepino - unpeeled, deseeded, shredded, drained than packed in the cup (note 1)
• ▢ ⅓ taza de Aceite de oliva de sabor suave - (nota 2)
• ▢ ½ taza de Plátano machacado - (nota 3)
• ▢ ¼ taza de Leche de almendras - (nota 4)
• ▢ ¾ taza de Azúcar de coco - (nota 5)
• ▢ 1 ½ taza de Harina para todo uso - (nota 6)
• ▢ 1 ½ cucharadita de Levadura en polvo
• ▢ 1 cucharadita de Canela
• ▢ ½ taza de Chispas de Chocolate - (nota 7)

Opcional

• ▢ ½ cucharadita de Salt

Instrucciones para la impresión en alta definición

• 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.

Notas

notas 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.

notas 2: Or any light-flavored oil you love.

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

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

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

notas 6: Or white wholewheat flour. For a gluten-free version, use my Guía de conversión a una dieta sin gluten.

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

Almacenaje: 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 an airtight bag and thaw it at room temperature the day before eating.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

Equipos

Molde para pan de 9 cm x 5 cm

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Nutrición

Servicio: 1slice (from 12) | Calorías: 191.1kcal | Carbohidratos: 28.1g | Proteína: 1.8g | Grasa: 8.4g | Grasa saturada: 2.2g | Grasa poli-insaturada: 0.7g | Grasa monosaturada: 4.4g | Sodio: 177mg | Potasio: 87.7mg | Fibra: 0.8g | Azúcar: 12.2g | Vitamina A: 14.5IU | Vitamina C: 1.2mg | Calcio: 47.1mg | Hierro: 0.9mg | Magnesio: 7.5mg | Fósforo 32.3mg | Zinc: 0.1mg

Ingredientes y sustituciones

Para esta receta solo necesitas unos pocos ingredientes saludables. Aquí te explicamos cómo elegirlos y sustituirlos.

• Pepino – 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.
• Aceite de oliva ligero – This adds moisture and richness. Any light-flavored oil you enjoy also works.
• Plátano machacado – This adds sweetness and moisture. Unsweetened applesauce also works.
• Leche de almendras – This provides the liquid for the batter. Oat milk, soy milk, or dairy milk also work.
• Azúcar de coco – This sweetens the bread. Brown sugar, demerara sugar, or white sugar also work.
• Harina para todo uso – This provides the structure for the bread. White whole wheat flour also works. For a gluten-free version, use my Guía de conversión a una dieta sin gluten.
• Levadura en polvo – This helps the bread rise.
• Canela – This adds a warm, comforting spice.
• Chispas de Chocolate – 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).

Consejos de repostería de Carine

Permítanme compartir algunos consejos más para lograr un pan perfecto.

• crujiente de nuez – 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.
• Intercambios de sabores – Replace mashed banana with dairy-free yogurt or applesauce for a different flavor.
• Evita que se doren demasiado – Cover the top of the bread with foil after 30 minutes of baking if it’s browning too quickly.

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