Cucumber Quick Bread Recipe

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Move over, zucchini - Darlene Kamis has replaced you with cucumbers in this moist, cinnamony loaf. "When we have lots of cucumbers in our garden, I use them in my favorite zucchini recipes," relates the Romeoville, Illinois cook.
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES:32 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 1 hour + cooling
MAKES: 32 servings


  • 3 eggs
  • 2 cups sugar
  • 2 cups grated seeded peeled cucumbers
  • 1 cup vegetable oil
  • 1-1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 cup chopped nuts
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder

Nutritional Facts

1 serving (1 slice) equals 184 calories, 10 g fat (1 g saturated fat), 20 mg cholesterol, 123 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.


  1. In a bowl, beat eggs. Beat in sugar, cucumbers, oil and vanilla until well blended. Combine the remaining ingredients; add to cucumber mixture and beat just until combined. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
Originally published as Cucumber Quick Bread in Quick Cooking July/August 1999, p55

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Reviewed Apr. 22, 2010

"I have been bakeing this recipe for years and it goes over great with all who eat it. A friend uses raisens and choc. chips in hers!!"

Reviewed Aug. 30, 2009

"Really does taste like zucchini bread!!!  Dog"

Reviewed Aug. 30, 2009

"Tried this at a bake sale. It went over very well. Very tasty and moist. Liked the cinnamon flavor. Figgy3katz"

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