Cucumber Bread

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www.theconsciousplantkitchen.com

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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/cucumber-bread/ or scan the QR code here ➡️

Prep Time15

Cook Time50

Total Time1 5

Servings: slices

Calories: 191.1kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Equipment

9-inch x 5-inch Loaf Pan

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.

Nutrition