Mango Cardamom Zucchini Bread (gluten Free)

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

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

Recipe

• 1 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.).
• 2 preheat oven to 350 degrees.
• 3 in a bowl combine and oil and eggs. add sugar; mix.
• 4 stir in orange extract and zucchini.
• 5 in a separate bowl, combine flours, baking soda, salt and spices; gradually stir into zucchini mixture to combine.
• 6 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.
• 7 add some additional sugar if desired, per the above note in the directions.
• 8 spray an 8-inch square pan with cooking spray.
• 9 pour batter into prepared pan.
• 10 bake about 30-35 minutes or until a knife inserted into center comes out clean.