These are both for zucchini but would think cucumbers would do just the same. These are both 1 1/2 pound loaves.

Spinach Zucchini Bread

3 cups all purpose flour
1 medium egg + water to fill 1 cup
3/4 cup grated, peeled zucchini
1 1/2 tablespoon butter
3/4 cup spinach--frozen chopped that has been thawed drained and pressed nearly dry
1 1/2 teaspoon salt
2 teaspoons yeast
Load and bake according to your machine instructions on the regular setting

Zucchini Carrot Bread

1 cup shredded zucchini
1 cup shredded carrot
3/4 cup nonfat millk
3 eggs
3 3/4 cups spelt flour
1/2cup date sugar
1 1/2 teaspoons cinnamon
3/4 teaspoon salt
3/4 teaspoon nutmeg
1/4 teaspoon cloves
3 teaspoons yeast
Load machine and follow instructions for regular

I have made a vegetable bread using my dried vegetable flakes. I dry the veggies and process them into flakes. I package them and label them. When I want a mixture, I will measure out equal amounts of usually bell pepper, hot pepper, onions, zucchini, eggplant and sometimes whatever else I have. I add a few garlic flakes to this and use the amount called for in onion bread. I also use this mixture on top of baked potatoes, salads and in dips. Makes a pretty presentation with all the colors and is quite good.