Mango Cardamom Zucchini Bread (Gluten Free)

photo by coconutty

- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
1 pan
- Serves:
- 12-16
ingredients
- 2 large eggs, lightly beaten
- 1⁄2 cup extra virgin olive oil
- 6 tablespoons light brown sugar (or more, see note at beginning of directions)
- 1 teaspoon orange extract
- 1 1⁄4 - 1 1⁄2 cups coarsely grated zucchini or 1 medium coarsely grated zucchini
- 3⁄4 cup organic oat flour
- 1⁄4 cup organic soy flour
- 1⁄2 teaspoon baking soda
- 1 pinch salt
- 1 teaspoon cardamom
- 1⁄2 teaspoon cinnamon
- 1 medium mango, ripe and fragrant
directions
- 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.
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