Pane al cetriolo (1 ciotola, senza uova, senza zucchero raffinato)

Questo Pane al cetriolo 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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Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!

Pane al cetriolo

Questo Pane al cetriolo 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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Tempo di preparazione: 15 verbale min

Tempo di cuocere: 50 verbale min

Tempo totale: 1 ora hr 5 verbale min

Corso: Colazione

cucina: americano

Dosi: 12 fette

Calorie: 191.1 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

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Ingredienti

US consuetudinario - Metrico

• ▢ 1 bicchiere Cetriolo - unpeeled, deseeded, shredded, drained than packed in the cup (note 1)
• ▢ ⅓ bicchiere Olio d'oliva dal sapore delicato - (nota 2)
• ▢ ½ bicchiere purè di banana - (nota 3)
• ▢ ¼ bicchiere Latte di mandorla - (nota 4)
• ▢ ¾ bicchiere Zucchero Di Cocco - (nota 5)
• ▢ 1 bicchiere Farina XNUMX - (nota 6)
• ▢ 1 cucchiaino da tè Lievito in polvere
• ▢ 1 cucchiaino da tè Cannella
• ▢ ½ bicchiere Chocolate Chips - (nota 7)

Opzionale

• ▢ ½ cucchiaino da tè Sale

Istruzioni

• 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.

Note

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-flavored 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. For a gluten-free version, use my guida alla conversione senza glutine.

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

Archiviazione: 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.

Modalità forno: Io utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

Attrezzatura

Teglia da pane da 9 x 5 cm

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Alimentazione

Servendo: 1slice (from 12) | Calorie: 191.1kcal | Carboidrati: 28.1g | Proteine: 1.8g | Grasso: 8.4g | Grassi saturi: 2.2g | Grassi polinsaturi: 0.7g | Grasso monoinsaturo: 4.4g | Sodio: 177mg | Potassio: 87.7mg | Fibra: 0.8g | Zucchero: 12.2g | Vitamina A: 14.5IU | Vitamina C: 1.2mg | Calcio: 47.1mg | Ferro: 0.9mg | Magnesio: 7.5mg | fosforo: 32.3mg | zinco: 0.1mg

Ingredienti e sostituzioni

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

• Cetriolo – 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.
• Olio d'oliva leggero – This adds moisture and richness. Any light-flavored oil you enjoy also works.
• purè di banana – This adds sweetness and moisture. Unsweetened applesauce also works.
• Latte di mandorla – This provides the liquid for the batter. Oat milk, soy milk, or dairy milk also work.
• Zucchero Di Cocco – This sweetens the bread. Brown sugar, demerara sugar, or white sugar also work.
• Farina XNUMX – This provides the structure for the bread. White whole wheat flour also works. For a gluten-free version, use my guida alla conversione senza glutine.
• Lievito in polvere – Questo aiuta il pane a lievitare.
• Cannella – 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).

I consigli di Carine per la pasticceria

Ecco qualche altro consiglio per un pane perfetto.

• Croccante di noci – 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.
• Variazioni di verdure – Experiment with yellow squash or zucchini for different bread flavors.
• Scambi di sapori – Replace mashed banana with dairy-free yogurt or applesauce for a different flavor.
• Prevenire l'eccessiva doratura – Cover the top of the bread with foil after 30 minutes of baking if it’s browning too quickly.

Altre ricette di pane dolce

Pane all'ananas

Pane alla torta di carote

Pane a spirale alla cannella

Pane sano ai mirtilli e banane