Healthy Eggless Chocolate Cucumber Banana Bread Recipe

Eggless Chocolate Cucumber Banana Bread is a great alternative to zucchini. Replace zucchini with cucumber in equal quantity and voila a great dish is ready. It is a no-fail recipe and substitution. This unique twist to traditional banana bread with local ingredients gives a wholesome flavor. It’s easy to put together as cucumber is a commonly available vegetable in Indian markets.

Choose from other zucchini recipes like zucchini bread, zucchini tart, or Zucchini chocolate quickbread.

aking has always been my happy place—the hum of the oven, the aroma of something sweet wafting through the kitchen, and the joy of creating something from scratch. But sometimes, it’s fun to step outside the usual and experiment with ingredients you wouldn’t typically associate with baking. That’s how this Healthy Eggless Chocolate Cucumber Banana Bread came to life. Yes, cucumber! It might sound unusual, but trust me, it’s a game-changer.

This bread is a wholesome take on traditional banana bread, with the richness of cocoa, the natural sweetness of bananas, and the surprising moisture and subtle flavor added by cucumber. Plus, it’s eggless, making it perfect for vegetarians, vegans, or anyone looking for a healthier twist.

Why Choose Eggless Baking?

Eggless baking is a win-win for everyone. Whether you’re catering to dietary restrictions, or allergies, or just prefer to bake without eggs, it’s easier than you think to achieve moist, fluffy bakes. This recipe swaps eggs for natural binding agents like bananas and cucumber, which also add nutritional value. It’s proof that you don’t need eggs to make something deliciously indulgent.

The Role of Cucumber in This Recipe

At first glance, cucumber might seem like an odd ingredient for banana bread, but its high water content and mild flavor make it an excellent addition. The cucumber adds extra moisture, ensuring the bread is tender and soft without being oily. It also sneaks in a bit of fiber and hydration, making this treat as good for you as it is tasty.

Ingredients

• 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!

Tips for Baking the Perfect Bread

• Substitutions: Swap all-purpose flour for almond flour for a gluten-free version, or use maple syrup instead of sugar for a refined sugar-free option.
• Avoiding Dense Bread: Don’t overmix the batter. Stop as soon as the dry ingredients are incorporated.
• Moisture Balance: Be sure to squeeze out as much water as possible from the grated cucumber to prevent the bread from becoming soggy.

Serving Suggestions

This bread is versatile and can be enjoyed in various ways:

• Breakfast: Toast a slice and spread it with almond butter for a hearty start to your day.
• Snack: Pair it with a dollop of Greek yogurt and some fresh berries.
• Dessert: Serve warm with a scoop of dairy-free vanilla ice cream.

Common Mistakes to Avoid

1. Overmixing: This can make the bread tough. Mix until just combined.
2. Adding Too Much Liquid: Ensure the cucumber is well-drained to avoid excess moisture.
3. Underbaking: Use the toothpick test to check doneness. If the top browns too quickly, cover it with foil halfway through baking.

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!

Baking this Healthy Eggless Chocolate Cucumber Banana Bread is like a little experiment in joy. Each slice is rich, moist, and bursting with flavor—a perfect harmony of cocoa, banana, and the subtle charm of cucumber. Serve it as a delightful breakfast, a quick snack, or a guilt-free dessert. However you choose to enjoy it, this bread is bound to become a favorite in your kitchen. Happy baking!

Gluten-Free Chocolate Cucumber Banana Bread Recipe