Mango Cardamom Zucchini Bread (Gluten Free) Recipe

Name: Mango Cardamom Zucchini Bread (Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 1/2 inch dice. Drain the mango pieces well by squeezing gently and measure out about 3/4 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.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Mango Cardamom Zucchini Bread (Gluten Free) falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mango Cardamom Zucchini Bread (Gluten Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions