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Cucumber Quick Bread

A refreshing quick bread made with grated cucumber and a hint of vanilla, perfect for brunch or as a light side dish.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 large cucumber, grated (peeled if desired) Make sure to drain excess moisture.
  • 1 cup granulated sugar Add more for a sweeter bread.
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute with whole wheat flour.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. Grate the cucumber and let it sit in a colander for a few minutes to drain any excess moisture.
Mixing
  1. In a mixing bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy.
  2. In another bowl, mix the all-purpose flour, baking powder, baking soda, and salt until well combined.
  3. Gradually stir the dry mixture into the wet ingredients until just combined. Avoid overmixing.
  4. Gently fold the grated cucumber into the batter.
Baking
  1. Pour the batter into the prepared loaf pan, leveling the top with a spatula.
  2. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store at room temperature for up to 3 days or refrigerate for up to a week. Bread can be frozen for up to 3 months.