Healthy Eggless Chocolate Cucumber Banana Bread Recipe

I have to confess something. This Eggless Chocolate Cucumber Banana Bread recipe wasn’t supposed to happen.

You know those moments when you’re standing in the kitchen, staring at ingredients, and thinking, What if I just… threw these together? Yeah, that’s exactly how this went down.

It started with bananas—two of them, overripe and borderline mushy. I had a plan for them (banana bread, obviously), but then my eyes landed on a lonely cucumber in the fridge. Now, under normal circumstances, cucumbers go in salads, right? But my brain had a different idea that day.

I’d used zucchini in baking before, and cucumbers are kind of like zucchini’s crunchy cousin… So, in the spirit of “Why not?” I grabbed it. I grated it. And I did not tell a soul what I was about to do.

Into the batter it went. Along with cocoa powder, because, well… chocolate. And because I believe every bold experiment should have at least one guaranteed win, I tossed in a handful of chocolate chips. (You know, just in case the cucumber thing turned into a disaster.)

Fast forward 40 minutes.

What came out of the oven was unexpectedly perfect. Moist, rich, chocolatey, with just the right amount of sweetness. And the cucumber? Completely undetectable. Like a little baking ninja working behind the scenes to make the texture amazing without messing with the flavor.

Naturally, I let my family try it before revealing my secret ingredient. And their reactions? Priceless.

First bite: “Omg, this is so good!”
Second bite: “Wait… what’s in this?”
Third bite: Suspicious squint “You put something weird in here, didn’t you?”

By the time I spilled the beans (or rather, the cucumber), it was too late. They were hooked. And now, this “accidental masterpiece” has become one of my go-to healthy bakes. So, of course, I had to share it with you!

What You’ll Need to Make Chocolate Cucumber Banana Bread?

• 1 cup all-purpose flour (or whole wheat flour for a healthier option)
• ½ cup cocoa powder
• ¾ tsp baking soda
• 1 tsp cinnamon powder
• ¼ tsp all spice powder (garam masala)
• ¾ tsp salt
• ½ cup brown sugar, or coconut sugar or granulated sugar
• 2 medium bananas, mashed (⅓+¼ cup banana puree)
• 1 small cucumber, grated and squeezed to remove excess water
• ¼ cup olive oil or melted coconut oil
• ½ cup almonds (badam, chopped)
• 1 tsp vanilla extract
• Optional: ¼ cup dark chocolate chips or chopped nuts or cherries for extra texture

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 180°C (350°F) and grease an 8½X4½ (9X5) inch loaf pan or line it with parchment paper.
2. Mix the Dry Ingredients: In a large bowl, whisk together the flour, cinnamon powder, allspice powder, baking soda, and salt. Set aside.
3. Prepare the Wet Ingredients: In another bowl, combine the mashed bananas, grated cucumber (make sure to squeeze out excess moisture), oil, vanilla extract, and sugar. Mix until smooth.
4. Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture. Be gentle—overmixing can make the bread dense. If you’re using chocolate chips, cherries, or nuts, fold them in at this stage.
5. Bake: Pour the batter into the prepared loaf pan and tap against the countertop to smoothen the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If it needs more time, reduce the temperature to 150 °C and bake for an additional 10 to 15 minutes.
6. Cool and Serve: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy!

I have successfully used it in a savory bake – Ratatouille. This time I took another step and used cucumber in a zucchini chocolate banana bread. And I must say that I didn’t regret it.

I made quite a few changes – replaced 1/2 cup flour with cocoa powder, added cherries, skipped applesauce, etc. Detailed chocolate banana bread recipe below.

One could feel only a very slight taste of cucumber and very palatable too. I am glad to have discovered another healthy breakfast option. I adapted the recipe to suit my taste!

And there you have it. A ridiculously good banana bread that’s secretly packed with cucumbers. Healthy, eggless, and completely approved by unsuspecting taste testers.

So, next time you find a sad cucumber in your fridge, don’t just toss it in a salad. Bake it into something delicious. And when someone asks what makes this banana bread so moist, just smile and say, “It’s my little secret.”

If you try it, let me know how it turns out! Or if you’ve ever had a weird kitchen experiment go surprisingly right, I’d love to hear that too.

You can also check out my other recipes, like – zucchini bread, zucchini tart, or Zucchini chocolate quickbread.

Happy baking! 🍌🍫

Gluten-Free Chocolate Cucumber Banana Bread Recipe