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Lemon Cucumber Bread

Lemon Cucumber Bread If you love cucumbers as much as I do, you will enjoy this delicately flavored tea bread that is a wonderful snack or breakfast treat. Serve with a mug of tea or coffee!

Makes one large loaf.


  • 1-2 cucumbers (1 cup shredded)
  • 2 eggs
  • 1/2 c sour cream
  • zest of one lemon
  • 1 Tbsp lemon juice
  • 2 c whole wheat pastry flour
  • 2/3 c sugar
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder


  1. Preheat oven to 350 degrees F. Butter a 9 or 10 inch loaf pan.
  2. Peel cucumber(s) and cut in half lengthwise. Remove the seeds by scraping with a spoon. Place roughly chopped cucumber in a food processor/kitchen chopper and pulse until finely shredded (or finely grate on a box grater). Measure out one cup of shredded cucumber.
  3. In a large bowl, whisk the eggs until creamy. Add sour cream, lemon zest, lemon juice and shredded cucumber. Continue to whisk until very well blended.
  4. Into a separate bowl, sift together the flour, sugar, salt, baking soda and baking powder.
  5. Add the dry ingredients to the wet ones, and blend until no dry ingredients appear.
  6. Pour into prepared pan and bake 50-60 minutes, or until a toothpick inserted in the center comes out dry. Cool 5 minutes, turn onto rack and cool until warm or room temperature.

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