Bread Machine Cucumber Chocolate Chip Bread

This easy bread machine cucumber bread is soft, moist, and packed with chocolate chips. Made right in your bread maker, it’s a fun and simple way to use up extra garden cucumbers!

1 Loaf Cucumber Bread with Chocolate Chips Made in the Bread Machine

Usually, when I have a pile of garden cucumbers, I’m busy turning them into half sour pickles or baking up my sugar glazed cucumber bread — but this time, I wanted to try something different. After falling in love with my bread machine zucchini bread, I thought… why not cucumbers?

The result is this soft, chocolate-studded cucumber bread made right in the bread machine. It’s a fun twist on classic quick bread and such a clever way to use up an abundance of cucumbers from the garden. I love slicing it warm and spreading a little butter on top — pure magic!

Use Chocolate Chips or Walnuts

If chocolate chips aren’t your thing (whaaaaat!!!), try mixing in chopped walnuts instead. They bring a cozy, nutty crunch that pairs so well with the light sweetness of the cucumber bread. Or go half and half with chocolate chips and nuts for a perfect balance of melty and crunchy in every bite.

Use the Cake Setting on the Bread Machine

Cucumber bread is a quick bread, meaning it doesn’t use yeast and doesn’t require rising time. Most bread machine cycles are designed for yeast breads, which mix, rise, and bake over several hours.

The Cake or Quick Bread setting skips the rising stage and goes straight to mixing and baking — perfect for this type of bread. On my Zojirushi bread machine, that’s setting #13, but check your manual for the cycle that bakes without a rise.

How to Make Cucumber Bread in Bread Machine

This makes a 1 pound loaf of bread.

Add all ingredients except the grated cucumber and chocolate chips into your bread machine pan in the order listed.

Select the Cake or Quick Bread setting and pick your preferred crust color (I usually go with medium).

When the machine beeps for add-ins, fold in the grated cucumber and chocolate chips.

Tip: If you notice the dough before it starts baking, gently use a spatula to scrape down the sides and push any stray chocolate chips or cucumber back into the batter. This helps prevent chocolate from sticking to the pan and burning. It’s optional, but I like doing it while I’m hanging out in the kitchen.

When the cycle finishes, let the bread cool in the pan for 15 minutes, then remove, slice, and enjoy!

Storing and Freezing Leftovers

Room temperature: Wrap the bread tightly and keep it on the counter for up to 3 days.

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Wrap the whole cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag. This is perfect for making a double batch — enjoy one now and save the other for later!

Pin for later: