Mouth-Watering Mango Cardamom Zucchini Bread Recipe

Attention all foodies! It’s time to tantalize your taste buds with a scrumptious teatime treat. Are you ready to indulge in a fruity, spiced bread that is full of flavor and free from gluten, dairy, and refined sugars? Well then, you’re in luck! I’m thrilled to introduce to you my latest creation – Mango Cardamom Zucchini Bread.

This recipe is perfect for those who are looking for a healthy and satisfying way to enjoy their favorite baked goods. The combination of sweet mangoes, warm cardamom spice, and earthy zucchini creates a unique flavor profile that will leave you wanting more. And the best part? It’s gluten-free!

Whether you have gluten sensitivities or simply want to try something new, this recipe is a must-try. So let’s get baking and enjoy the delicious aroma that will fill your home with warmth and comfort.

Why You’ll Love This Recipe

Mango Cardamom Zucchini Bread (Gluten Free)
Mango Cardamom Zucchini Bread (Gluten Free)

Are you tired of the same old banana bread? If you’re looking to switch up your breakfast or snack routine, give this Mango Cardamom Zucchini Bread recipe a try.

First off, it’s gluten-free, so anyone with dietary restrictions can enjoy a warm slice with their coffee or tea. But even if you don’t follow a gluten-free lifestyle, this bread is worth trying.

The combination of sweet mango and warm cardamom adds a unique flavor profile to the traditional zucchini bread recipe. Plus, the use of extra virgin olive oil instead of butter or vegetable oil makes this recipe a healthier option without sacrificing taste.

And speaking of health benefits, the addition of zucchini in this recipe provides moisture and nutrition without adding unnecessary calories. It’s also a great way to sneak some veggies into your diet (or your kids’ diets!).

Overall, this Mango Cardamom Zucchini Bread is a delicious and healthy alternative to other bread recipes out there. Give it a try and see why you’ll love it too.

Ingredient List

“A slice of heaven: Mango Cardamom Zucchini bread”

Here’s a list of ingredients you will need to make this delightful Mango Cardamom Zucchini Bread:

  • 1 cup grated zucchini (about 1 medium)
  • 1 ripe mango, peeled and finely diced
  • ¾ cup light brown sugar
  • 2 large eggs (or egg substitutes for vegan option)
  • ¼ cup extra-virgin olive oil
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp salt

For Gluten-free version:

  • 2 cups almond flour or teff flour (for best results)
  • OR if not gluten-free, then use 1 cup whole wheat flour + 1 cup all-purpose flour

For VEGAN Mango Cardamom Zucchini Bread:

  • Use egg substitutes – Mix together:
    • 2 tablespoons of ground flax seed +
    • 6 tablespoons of hot water (let sit for a few minutes until a gel forms).
  • Substitute olive oil with tahini, honey with vegan honey or agave syrup.

Optional & Add ins:

  • Dried mango: Small cubes about a handful (around half a cup)
  • Chocolate Chips – around half a cup

All the ingredients are easy to find at your local grocery store. So, gather them up and let’s start making this scrumptious bread.

The Recipe How-To

“Bake your heart out with this gluten-free Mango Cardamom Zucchini Bread”

Now it’s time to get cooking with this delicious gluten-free Mango Cardamom Zucchini Bread recipe! Follow these steps to ensure a perfectly baked bread every time you make it.

Ingredients

To make this delightful bread, you’ll need the following ingredients:

  • 1 ½ cups of grated zucchini
  • 1 cup of almond flour
  • ½ cup of teff flour
  • ¼ cup of brown rice flour
  • 1 tsp of baking powder
  • 1 tsp of baking soda
  • 1 tsp of ground cinnamon
  • 1 tsp of ground cardamom
  • ¼ tsp of salt
  • ¾ cup of light brown sugar
  • 1 mango, peeled and chopped
  • ⅓ cup of extra virgin olive oil
  • 2 large eggs, beaten

Note: This recipe can also be made vegan by substituting eggs with a flax egg.

Instructions

Now that you have all the ingredients ready, let’s start baking:

Step 1: Preheat the Oven

Preheat your oven to 350°F.

Step 2: Prep the Zucchini

Grate enough zucchini to yield 1½ cups, and set it aside.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, sift together almond flour, teff flour, brown rice flour, baking powder, baking soda, cinnamon, cardamom and salt. Then add in light brown sugar and combine all the ingredients thoroughly.

Step 4: Mix the Wet Ingredients

In another mixing bowl, stir together chopped mango, extra virgin olive oil, and eggs until completely combined.

Step 5: Combine All Ingredients

Add the wet ingredients mixture to the dry ingredients mixture and mix until everything is well combined. Now, add in grated zucchini and fold it into the dough.

Step 6: Bake the Bread

Line a 9×5 inch loaf pan with parchment paper and pour in the batter. Bake for 55-65 minutes, or until a toothpick inserted into the bread comes out clean.

Step 7: Serve and Enjoy

Once it’s done, let the bread cool for about 15 minutes on a wire rack. Then, slice it up and serve garnished with your favorite toppings alongside your favorite hot beverage.

Tips for Perfect Results

  • Make sure to squeeze moisture out of the grated zucchini before folding it into the dough to prevent excess moisture in the bread.
  • Do not open the oven door while baking to avoid deflating your takes longer to bake.
  • To freeze, wrap your cooled bread tightly with plastic wrap and store it inside a sealed freezer bag for up to three months.

Follow these tips and steps closely,

Substitutions and Variations

“The perfect marriage of sweet and spice”

Do you want to personalize your Mango Cardamom Zucchini Bread? Here are some substitutions and variations that you might want to try:

– Flours: If you don’t have almond flour, you can use whole wheat flour, brown rice flour, or teff flour instead. You can also mix them up based on your preference.

– Mango: You can substitute the fresh mango with dried mango. Just soak the dried mango in warm water for about 20 minutes before adding it to the mixture.

– Spices: If cardamom isn’t your thing, you can replace it with cinnamon or lemon zest for an extra tangy flavor.

– Egg-free: For a vegan version of this recipe, replace the eggs with a flax egg substitute. Combine one tablespoon of ground flax seeds with three tablespoons of water for each egg needed.

– Oil: Experiment with different oils! Instead of using olive oil, try coconut oil or avocado oil to add a mild sweetness to your bread.

– Tahini: You can add a dollop of tahini on top of your zucchini bread for extra richness and nuttiness.

– Chocolate Zucchini Bread: To make a chocolate version of this recipe, just add 1/2 cup of cocoa powder and 1/2 cup of chocolate chips to the mixture.

– Coffee Cake: Looking for something sweeter? Sprinkle cinnamon sugar on top of your bread before baking for a delicious coffee cake version.

– Honey-Sweetened: If you prefer sweetening with honey instead of light brown sugar, substitute 1/2 cup honey for every cup of sugar. Keep in mind that honey makes the bread denser and moister.

Experiment with these substitutions and variations until you find your perfect combination!

Serving and Pairing

“Take a bite, taste the tropics with Mango Cardamom Zucchini Bread”

Are you wondering what to pair with your luscious gluten-free and dairy-free Mango Cardamom Zucchini bread? I have great news for you: this bread pairs well with both sweet and savory dishes.

First, I’d like to suggest pairing it with a cup of hot tea or coffee. This lovely Mango Cardamom Zucchini Bread has a distinct cardamom flavor that pairs perfectly with chai tea or even a warm cup of cocoa. You can enhance the already decadent flavor of the bread by topping it off with honey or tahini.

If you’re feeling fancy, try serving this bread as an afternoon snack, accompanied by fresh fruit slices and homemade almond milk. It can also work well as a dessert, paired with coconut yogurt or vanilla ice cream.

For the savory lovers, this Mango Cardamom Zucchini Bread is equally delicious served with roasted vegetables or a hearty soup. Its subtle sweetness will bring balance to any spicy dish, making it an equally flavorful counterpart.

This recipe makes enough to enjoy all week long, so there is no need to stress on how it can be paired. You’ll have plenty left over to savor on its own as an everyday snack.

Make-Ahead, Storing and Reheating

“Healthy never tasted so good: Gluten-free Mango Cardamom Zucchini Bread”

When it comes to making this delicious Mango Cardamom Zucchini Bread, there are a few things to keep in mind in terms of make-ahead options and storing. Luckily, this bread keeps well for a few days, so you can make it ahead of time and still enjoy its fresh flavors.

If you want to prepare the batter ahead of time, you can mix all the dry ingredients together and store them in an airtight container for up to two weeks. When you are ready to bake the zucchini bread, simply mix the wet ingredients with the dry ingredients until well combined, pour into a prepared baking dish, and bake as directed.

When it comes to storing the baked bread, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil. You can store the bread at room temperature for up to two days, or in the refrigerator for up to one week. Alternatively, if you want a longer-term storage solution, you can freeze baked zucchini bread for up to three months.

If reheating your zucchini bread is necessary, slice it and toast it in a toaster oven or microwave it for a quick zap of heat. You can also warm up individual slices by placing them over low heat on a skillet with some butter or oil for added flavor.

It’s always good to remember that this gluten-free mango zucchini bread tastes best when served at room temperature or slightly warmed up – especially with a cup of tea or coffee!

Tips for Perfect Results

“Satisfy your sweet tooth without the guilt”

When it comes to baking, there are certain tips and tricks that can elevate a good recipe to a great one. Here are my top tips for achieving perfect results with this Mango Cardamom Zucchini Bread recipe:

1. Don’t overmix the batter – Overmixing can lead to tough and dense bread. Mix the ingredients only until they are just combined.

2. Use room temperature eggs – Use eggs that are at room temperature as they will emulsify better with the olive oil, creating a smoother texture.

3. Measure ingredients carefully – Baking requires precise measurements for accurate results. Invest in measuring cups and spoons or a digital kitchen scale for more accuracy.

4. Grease your pan well – This recipe tends to stick to the pan, so greasing it well ensures that the bread comes out in one piece.

5. Let it cool before slicing – Although it may be tempting to slice into freshly baked bread, letting it cool completely before slicing allows the bread to set and results in cleaner cuts.

6. Experiment with substitutions – This recipe is very adaptable – feel free to use different fruits and add-ins, such as diced dried mango or chocolate chips.

7. Use high-quality ingredients – The quality of your ingredients matters! Use organic zucchinis, extra-virgin olive oil, pure vanilla extract, and high-quality flour for best results.

8. Store properly – Once cooled, store your zucchini bread in an airtight container at room temperature for up to three days or freeze for longer storage up to three months.

By following these tips, you’re guaranteed great results every time you make this gluten-free Mango Cardamom Zucchini Bread!

Bottom Line

In conclusion, I have presented to you a scrumptious recipe for Mango Cardamom Zucchini Bread (Gluten-Free) that is not only delicious but also nutritious. It’s perfect for people looking for a healthy treat, and it caters to those with dietary restrictions such as gluten-free, egg-free, vegan, and dairy-free.

By using fresh ingredients such as zucchini, mangoes, and a blend of flavorful spices like cardamom and cinnamon, the bread is elevated into something exquisite. With almond flour and teff flour as options in the recipe, this Mango Cardamom Zucchini bread can be customized to your preferences.

What’s even better is that this bread can be made ahead of time and stored properly to keep for several days. It’s a versatile dish that can be served as breakfast, a snack or dessert.

In conclusion, I highly recommend making this bread recipe for your next meal. It’s healthy yet indulgent with a pleasant tropical flavor that’ll make you feel like you’re on vacation. This recipe provides an opportunity to experiment in the kitchen and indulge yourself in a wholesome and tasty way. Try it out and enjoy!

Mango Cardamom Zucchini Bread (Gluten Free)

Mango Cardamom Zucchini Bread (Gluten Free) Recipe

I tweaked my recipe for Chocolate Zucchini Hazelnut Bread to come up with this. The orange extract and spices mask the olive oil flavor pretty well. This could also be baked in a 9 x 5 loaf pan for about 50 minutes but I haven't tried that yet. SUBSTITUTION: You can use one cup regular flour instead of the oat and soy flours.
No ratings yet
Prep Time 20 mins
Cook Time 35 mins
Course Dessert
Cuisine Gluten-free
Servings 1 pan
Calories 171.4 kcal

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

Instructions
 

  • 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.

Add Your Own Notes

Nutrition

Serving: 56gCalories: 171.4kcalCarbohydrates: 17.5gProtein: 3.1gFat: 10.6gSaturated Fat: 1.6gCholesterol: 31mgSodium: 81.7mgFiber: 1.4gSugar: 11.1g
Keyword < 60 Mins, Breads, Easy, Fruit, Mango, Quick Breads, Tropical, Vegetable
Tried this recipe?Let us know how it was!

Recommended Recipes Just For You

None found