Have you ever tried mixing something sweet with...uh, what does cucumber really taste like? Anyway, we found the perfect recipe that is filled with vitamins

Have you ever tried mixing something sweet with…uh, what does cucumber really taste like? Anyway, we found the perfect recipe that is filled with vitamins and yet, is still acceptable on the dessert table. We browsed through the pages of Bake from Scratch and here is what we laid eyes on:


Strawberry Cucumber Bread

resh cucumbers are stirred into the batter to create a Strawberry Cucumber Bread that’s light enough for a morning snack, but sweet enough to be an afternoon treat.

Strawberry Cucumber Bread

Makes 1 (9×5-inch) load


  • ½ cup (160 grams) strawberry preserves

  • 1 tablespoon (8 grams) cornstarch

  • 1 tablespoon (15 grams) fresh lemon juice

  • ½ cup (113 grams) clarified butter, room temperature

  • 1 cup (200 grams) granulated sugar

  • 2 large eggs (100 grams)

  • 1 teaspoon (4 grams) vanilla extract

  • ¼ teaspoon (1 gram) almond extract

  • 2 cups (250 grams) all-purpose flour

  • 1 teaspoon (5 grams) baking powder

  • ½ teaspoon (2.5 grams) baking soda

  • ½ teaspoon (1.5 grams) kosher salt

  • 2 cups (250 grams) grated and well drained cucumber

  • ½ cup (57 grams) chopped walnuts

  • ½ cup (85 grams) sliced fresh strawberries, divided


  1. In a small saucepan, cook strawberry preserves, cornstarch, and lemon juice over medium heat until slightly thickened, about 5 minutes. Let cool completely.

  2. Preheat oven to 325°F (170°C). Spray a 9×5-inch loaf pan with baking spray with flour.

  3. In the bowl of a stand mixer fitted with the paddle attachment, beat clarified butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts.

  4. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add flour mixture to butter mixture, beating just until combined. Stir in cucumber, walnuts, and ¼ cup (42.5 grams) sliced strawberries. Spoon half of batter into prepared pan; top with strawberry preserve mixture. Add remaining batter, and top with remaining ¼ cup (42.5 grams) strawberry slices.

  5. Bake until a wooden pick inserted in center comes out clean, 1 hour to 1 hour and 15 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Wrap and store at room temperature for up to 1 week.




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