Move Over Zucchini Bread: Meet Cucumber Cake

A unique and refreshing cake twist, using fresh cucumbers to create a moist and nutty cake – perfect for that evening cup of tea.

A trip to the Farmer’s market left me with a bag full of cucumbers, and they tasted amazing. After enjoying them raw, in salads, as pancakes, in pachadi, and in kootu, I found myself with two left and wanted to use them in a way my kitchen had never seen. Inspired by the many zucchini bread recipes I’ve come across over the past few years, I decided to give cucumber bread a try. One of the better decisions I have made lately!

Cucumbers, the refreshing squash that belongs to the same family as pumpkins, zucchinis, and watermelons, are a regular in my kitchen. Loaded with a variety of vitamins and minerals, cucumbers are celebrated for their health benefits. High in water and low in calories, they are perfect for weight-watchers. Beyond their culinary uses, cucumbers are obviously a treat for tired eyes and listless skin. Their natural cooling properties work wonders as eye pads, keeping the skin breezy, happy, soft, and supple.

This cake turned out moist, soft, and delightful. The taste of the refreshing cucumber combined with the crunch of nuts was even unexpectedly delicious. This recipe is definitely a keeper.

How to Make Cucumber Cake

Preheat and Prepare:

1. Preheat your oven to 320°F (160°C).
2. Grease and dust a bread/cake tin and set aside.

Prepare the Cucumbers:

1. Wash, peel, and coarsely shred the cucumbers.
2. Place the shredded cucumbers in a colander and apply slight pressure to remove excess moisture. Ensure they are moist but not overly drippy. Set aside.

Mix the Dry Ingredients:

1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon powder, and chopped nuts.

Combine and Mix:

1. Add the shredded cucumbers, eggs, and sunflower oil to the dry ingredients.
2. Using a mixer on medium speed, beat all the ingredients until well combined, approximately 2 minutes.

Bake:

1. Pour the batter into the prepared cake tin.
2. Bake in the preheated oven at 320°F (160°C) for 60 minutes or until a skewer inserted into the center comes out clean.

Serve:

1. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
2. Serve plain or with your desired topping. Enjoy!

Notes:

• Seeds: I left the seeds of the cucumber intact- that lent a nutty, crunchy taste to the cake. Feel free to scoop it out if you please.
• Consistency: The cucumber will give the batter a thinner texture; ensure the final mix is of a pancake batter consistency. Add little more flour if required.
• Nuts: Feel free to use your preferred combination of nuts or omit them if you have nut allergies.
• Baking Time: Check the cake a few minutes before the 60-minute mark to ensure it doesn’t overbake.

Cucumber Cake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 29 reviews

• Author: Priya Sreeram
• Total Time: 1 hour 15 minutes
• Yield: 10-12 slices 1x

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Description

A unique and refreshing cake twist, using fresh cucumbers to create a moist and nutty cake – perfect for that evening cup of tea.

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Ingredients

Units USM Scale 1x2x3x

• 2 1/2 to 2 3/4 cups all-purpose flour (315-330 grams)
• 2 cups granulated sugar (400 grams)
• 1 teaspoon baking powder (5 grams)
• 1 teaspoon baking soda (5 grams)
• 1 teaspoon cinnamon powder (5 grams)
• 1/2 cup mixed nuts (almonds, pistachios, cashews), roughly chopped
• 1 cup sunflower oil (205 grams)
• 2 fresh cucumbers, approx. 600 grams, washed, peeled, and coarsely shredded
• 3 large eggs

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Instructions

Preheat and Prepare:

1. Preheat your oven to 320°F (160°C).
2. Grease and dust a bread/cake tin and set aside (The pan size used for this recipe is a standard loaf pan, approximately 9×5 inches (23×13 cm).

Prepare the Cucumbers:

1. Wash, peel, and coarsely shred the cucumbers.
2. Place the shredded cucumbers in a colander and apply slight pressure to remove excess moisture. Ensure they are moist but not overly drippy. Set aside.

Mix the Dry Ingredients:

1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon powder, and chopped nuts.

Combine and Mix:

1. Add the shredded cucumbers, eggs, and sunflower oil to the dry ingredients.
2. Using a mixer on medium speed, beat all the ingredients until well combined, approximately 2 minutes.

Bake:

1. Pour the batter into the prepared cake tin.
2. Bake in the preheated oven at 320°F (160°C) for 60 minutes or until a skewer inserted into the center comes out clean.

Serve:

1. Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
2. Serve plain or with your desired topping. Enjoy!

Notes

• Seeds: I left the seeds of the cucumber intact- that lent a nutty, crunchy taste to the cake. Feel free to scoop it out if you please.
• Consistency: The cucumber will give the batter a thinner texture; ensure the final mix is of a pancake batter consistency. Add little more flour if required.
• Nuts: Feel free to use your preferred combination of nuts or omit them if you have nut allergies.
• Baking Time: Check the cake a few minutes before the 60-minute mark to ensure it doesn’t overbake.

• Prep Time: 15 mins
• Cook Time: 1 hour
• Category: Cake
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 230
• Sugar: 22g
• Sodium: 210mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg