Mango Cardamom Zucchini Bread (Gluten Free)

READY IN: 55mins
SERVES: 12-16
YIELD: 1 pan




  • Smell and taste the mango to make sure it’s fragrant and sweet. If the mango is not very sweet or sweet-and-sour, you may want to increase the sugar by a couple of tablespoons. (This part is a little tricky, because a very sweet mango will impart extra sweetness to the finished bread.).
  • Preheat oven to 350 degrees.
  • In a bowl combine and oil and eggs. Add sugar; mix.
  • Stir in orange extract and zucchini.
  • In a separate bowl, combine flours, baking soda, salt and spices; gradually stir into zucchini mixture to combine.
  • Peel mango and cut into ½ inch dice. Drain the mango pieces well by squeezing gently and measure out about ¾ cup to 1 cup. Stir diced mango into batter.
  • Add some additional sugar if desired, per the above note in the directions.
  • Spray an 8-inch square pan with cooking spray.
  • Pour batter into prepared pan.
  • Bake about 30-35 minutes or until a knife inserted into center comes out clean.