Pain aux concombres (1 bol, sans œufs, sans sucre raffiné)

Ce Pain aux concombres 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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La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !

Pain aux concombres

Ce Pain aux concombres 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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Temps de préparation: 15 minutes min

Temps de cuisson: 50 minutes min

Temps total: 1 heure hr 5 minutes min

Plat: Petit-déjeuner

Cuisine: Américaine

Portions: 12 tranches

Calories: 191.1 kcal

Auteur : Carine Claudepierre

Mode de cuissonEmpêchez votre écran de s'assombrir

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Ingrédients

US coutumier - Métrique

• ▢ 1 tasse Concombre - unpeeled, deseeded, shredded, drained than packed in the cup (note 1)
• ▢ ⅓ tasse Huile d'olive au goût doux - (remarque 2)
• ▢ ½ tasse Banane écrasée - (remarque 3)
• ▢ ¼ tasse Lait d'amande - (remarque 4)
• ▢ ¾ tasse Sucre de noix de coco - (remarque 5)
• ▢ 1 ½ tasse Farine tout usage - (remarque 6)
• ▢ 1 ½ cuillère à café La levure chimique
• ▢ 1 cuillère à café La cannelle
• ▢ ½ tasse Les pépites de chocolat - (remarque 7)

Optionnel

• ▢ ½ cuillère à café Le sel

Instructions de Pose et d'Entretien

• 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.
• Versez la pâte dans le moule à cake.
• 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.

Remarques

Remarques 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.

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

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

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

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

Remarques 6: Or white wholewheat flour. For a gluten-free version, use my guide de conversion sans gluten.

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

Stockage : 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.

Mode four : J'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.

Équipement

Moule à pain de 9 cm x 5 cm

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Alimentation

Servir: 1slice (from 12) | Calories: 191.1kcal | Glucides: 28.1g | Protéine: 1.8g | Graisse: 8.4g | Gras saturé: 2.2g | Graisses polyinsaturées: 0.7g | Gras monoinsaturés: 4.4g | Sodium: 177mg | Potassium: 87.7mg | Fibre: 0.8g | Sucre: 12.2g | Vitamine A: 14.5IU | Vitamine C: 1.2mg | Calcium: 47.1mg | Fer à repasser: 0.9mg | Magnésium: 7.5mg | Phosphore: 32.3mg | Zinc: 0.1mg

Ingrédients et substitutions

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

• Concombre – 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.
• Huile d'olive légère – This adds moisture and richness. Any light-flavored oil you enjoy also works.
• Banane écrasée – This adds sweetness and moisture. Unsweetened applesauce also works.
• Lait d'amande – This provides the liquid for the batter. Oat milk, soy milk, or dairy milk also work.
• Sucre de noix de coco – This sweetens the bread. Brown sugar, demerara sugar, or white sugar also work.
• Farine tout usage – This provides the structure for the bread. White whole wheat flour also works. For a gluten-free version, use my guide de conversion sans gluten.
• La levure chimique – Cela permet au pain de lever.
• La cannelle – This adds a warm, comforting spice.
• Les pépites de chocolat – 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).

Conseils de pâtisserie de Carine

Permettez-moi de vous donner quelques conseils supplémentaires pour un pain parfait.

• Croquant aux noisettes – 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.
• Variations de légumes – Experiment with yellow squash or zucchini for different bread flavors.
• Échanges de saveurs – Replace mashed banana with dairy-free yogurt or applesauce for a different flavor.
• Prévenir le brunissement excessif – Cover the top of the bread with foil after 30 minutes of baking if it’s browning too quickly.

Plus de recettes de pain sucré

Pain aux ananas

Pain aux carottes

Pain brioché à la cannelle

Pain sain aux myrtilles et aux bananes