I Made Cucumber Bread! Online Amber’s Adapted Recipe
My hubby’s parents have a really successful garden and I’m always using the zucchini to make bread. This last time I asked, they were all out of zucchini but offered me lots and lots of cucumbers. Hmmm, I thought.
Can I replace zucchini with cucumbers in my bread recipe? The answer is YES, and it’s actually very enticing. Want the recipe?
Online Amber’s Adapted Cucumber Bread
- 1 cup granulated sugar
- 1 ½ cups whole, shredded Cucumber
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- Vanilla extract
- 1 grated carrot (optional for color and texture)
Preheat oven to 350 degrees.
Cream butter and sugar until fluffy.
Add eggs and beat 2 more minutes.
Add shredded cucumbers, mix. (You could add the carrots too now if you use them.)
Sift together dry ingredients, add to creamed mixture.
Pour into greased loaf/bread pan.
Bake approximately 45 minutes.
Makes 1 Loaf
The loaf comes out with a golden brown crust over a light green center. It gives your mouth a cool, fresh sensation and goes great with tea. You could even top it with buttercream frosting and toasted nuts for texture and make it a gift cake. Enjoy!
I would show you a picture of a slice… but I already ate it.