If you grow your own cucumbers you know that even just one plant can give you a big harvest! What can you do with them? My kids absolutely adore cucumber muffins!
They look forward to them all year and enjoy helping to fill the freezer with them as we bring in the cucumber harvest. If you are looking for something besides pickles to use up your cucumbers give these cucumber muffins a try!
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How to Make Cucumber Muffins
To make the muffins you will need:
2 cups pureed cucumber- peel cucumbers and remove seeds before pureeing in a blender or food processor.
3 eggs
3/4 cup oil (olive or coconut)
1/4 tsp vanilla
1 cup (or less) sugar
3 cups flour
1 tsp baking soda
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
1/4 tsp ginger
Preheat your oven to 350*.
Mix the cucumber,eggs, oil, vanilla, and sugar in a large bowl. Stir to combine.
Add the remaining ingredients all at once and mix until fully combined and no more flour is seen.
Fill muffin tins 3/4 way full or loaf pans 1/2 way full.
Bake for about 20 minutes for muffins or about an hour for loaves.
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These cucumber muffins freeze well and can be defrosted easily by setting on the counter overnight, in a toaster oven, or in the microwave! They make great quick breakfasts that the kids can get themselves! And it’s a great way to use up all those cucumbers from the garden!
Get more ideas to preserve cucumbers on 10 Ways to Preserve Cucumbers That Every Home Gardener Should Know!
Easy Cucumber Muffins- Kid Approved!
Cucumber muffins made from fresh cucumbers
Ingredients
- 2 cups pureed cucumber- peel cucumbers and remove seeds before pureeing in a blender or food processor.
- 3 eggs
- 3/4 cup oil, olive or coconut
- 1/4 tsp vanilla
- 1 cup or less sugar
- 3 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp ginger
Instructions
- Preheat your oven to 350*.
- Mix the cucumber,eggs, oil, vanilla, and sugar in a large bowl. Stir to combine.
- Add the remaining ingredients all at once and mix until fully combined and no more flour is seen.
- Fill muffin tins 3/4 way full or loaf pans 1/2 way full.
- Bake for about 20 minutes for muffins or about an hour for loaves.
Delicious! This is a great way to use up the abundance of cucumbers we have this season!
Love this recipe. Great way to use up cucumbers. I stir in chocolate chips at the end. Next batch I’m going to stir in some chopped walnuts too.
Simply more ways to take and bake within the groups in the garden of Muffis.
Preference is cornmeal.🌶🌽
I did not like them very much, I have an abundance of cucumbers i was hoping this would be a good way of using them up. I find the recipe is lacking flavour. I am going to try again with more Cinnamon and ginger maybe… I found the density was off a bit too, felt like it was too moist? it was kinda goopey when eating, though it was cooked through. not sure how to counter that one . :D but it is a good idea and i will try again with some tweaks
I drained the shredded cucumber for about 30 minutes before using it. The muffins had a great consistency and were excellent.
Following MommaB’s suggestion, the consistency was good. I made a few replacements – used rice flour and baby rice cereal for 2 of the 3 cups of flour, used applesauce for 2/3 of the oil, and pureed 3/4 cup of dried dates for the sugar. Babybear (10+ mths) liked them initially. However, on day two, he ate part of one muffin and then played more than ate them and they crumbled readily. I made both mini-muffins and bread. Despite wanting to like them, they are very strong on the cucumber flavor and leave a strong aftertaste (maybe the cinnamon/ginger or maybe the cucumber, I’m not sure). If I end up with another surplus of cucumbers, I’m considering trying this again but replacing half of the cucumbers with either apples or zucchini (if available), using more sugar or sugar-replacement, and opting for butter instead of applesauce/vegetable oil.
The aftertaste and crumbly texture would be more to do with the rice flour and apple sauce combo
I used wheat flour. I also shredded and drained (by squeezing them in paper towels) the cucumbers. I took the muffins out a few minutes early, and they turned out beautiful. They also tasted good – and I don’t like cucumbers! I’m glad I found this recipe. :) Thanks, Sarah, for sharing it!
My kids LOVE this recipe! So much that we are planning on planting cucumbers next year just to keep up with their demand. How long can you keep these in the freezer? Our muffins are always eaten in a couple weeks, but if we have a good harvest next year….might be something to watch. Would love to know your opinion!
I tried this recipe, very easy to make. I had about 3 cups pureed, and that worked fine. I added a little extra vanilla, cinnamon and ginger, and they still have very little flavor for me. I know toasted with butter and peach jam they will be great and still pretty healthy.
I made this today, but changed it up by making bread rather than muffins, it was yummy, and resembled zucchini bread
This recipe is genius for using a bumper crop of cucumbers! I blended the liquid ingredients + sugar with finely diced cucumbers to make a puree, then added to dry ingredients. I added some raisins and walnuts. Topped with a sprinkle of cinnamon sugar. Sooo yum! Perfect moisture, texture and rise. Thanks for this keeper recipe.
What is the best way to freeze these? I’m making them just before leaving for a vacation, so that I can avoid wasting cucumbers!
I want to make this but I don’t understand how many muffins this recipe makes????
These were so good! I followed the advice of others and added more vanilla extract and cinnamon. My oldest daughter said couldn’t even taste the cucumbers. Finally, we preferred them with chocolate chips. With all the modifications, they were more like cupcakes. Thank you so much for this recipe!