Name: Mango Zucchini Bread
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Cuisine: Italian, French, Mexican, Asian
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking soda; 1/4 teaspoon ground ginger; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon salt; 1 cup shredded zucchini blotted dry; 1 cup diced mango blotted dry; 3/4 cup vegetable oil; 3 eggs; 3/4 cup sugar; 1/4 cup light brown sugar; 1 teaspoon vanilla extract; optional ingredients:; substitute pineapple, berries of any kind, peaches, bing cherries chopped, mandarin orange segments, or another fruit you prefer; 1/2 cup chopped nuts like macadamia or pecans 2/3 cup shredded coconut or chocolate chips

Our Mango Zucchini Bread is a great way to start the day with a slice of moist mango, zucchini bread and such a fabulous combination.

This easy quick bread is bursting with chunks of fresh mango fresh, freshly shredded zucchini all in this family vintage recipe.

Inside this marvelous tasting batter, there's a hint of ginger and cinnamon that enhance the flavors of these summer fruits and vegetables.

Using all simple pantry ingredients fresh sliced mango, this can be perfect for taking on a camping trip for any time of the day snack or breakfast treat.

I love how versatile this basic batter is and you can actually add any fruit you prefer instead of mango if it's not your favorite choice.

If you happen to be a mango fan also try our number one recipe on Pinterest and bake our Mango Muffin Recipe, with over 1 million shares to date!

Quick bread is easy to make any time and perfect for camping, picnics, beach snacks, traveling, and breakfast so check out our round-up of recipes to make all kinds of quick bread.

Scroll down to get this printable recipe.

Mango Benefits

Mango is a widely cultivated fruit of the tropical world and great in salsa dips, great in banana mango muffins, as a fresh topping for salmon recipes, in pies, mango cakes, and bread-like this one.

There are so many health benefits in addition to being a delicious fruit and it's truly versatile for so many recipes.

Mangoes are a rich source of vitamins A, C, and D and high in fiber so it is really good for your digestive system to break down starches.

The addition of zucchini shredded gives this loave a great texture that keeps this bread moist, tender and delicious served warm or cold.

If you haven't tried making a quick bread with this versatile summer fruit, this bread is the perfect start with the additions of fresh zucchini in season.

Ingredients You Will Need To Make(scroll down to the printable recipe card for exact measurement)

flour
baking soda
vanilla
egg
sugar
zucchini
cinnamon, ginger
oil
brown sugar
mango blot dry with a paper towel or drain well
shredded zucchini

this is batter for zucchini bread with mango in it

Tips

always preheat oven
if making mini loaves they can be frozen up to 4 months
use the toothpick method in the center to make sure it's finished baking
recipe can be doubled
shred the zucchini with or without the skin on
this is a quick bread and tastes wonderful spread with butter warmed up a bit
blot the mango with paper towels to remove excess liquid
this quick bread can also be served with whipped cream or powdered sugar on top
add some coconut and nuts to the top before baking (or even chocolate chips in the batter) for an option of different flavored loaves

this is a collage on how to make mango zucchini bread

Tools You Will Need

Mixing bowl
Spatula
Measuring spoons
Measuring cups
Paper towels to drain fruits on or cheesecloth
one large baking loaf pan or disposable mini loaf pans around six
Cooking spray
wax paper to invert cakes onto and freezer bags if making the mini-sized loaves

Pin for later

Trying Other Fruits

Of course, you can use any fruit suggestions above if you're not a mango fan or out of season, any fruit that has a lot of juice like pineapple and peaches are great substitutes.

This quick bread freezes well, just place them on a cookie sheet, freeze solid then place them in freezer bags.

If you're making muffins instead use a muffin pan without liners and always put the fruits on top not folded in and we like them sprinkled with cinnamon and sugar on top.

Let me know how you like the recipe, hope all my tips helped, I would love to hear your comments.

Mango Zucchini Bread

Author: Claudia Lamascolo

Prep time: 5 MinCook time: 55 MinTotal time: 1 Hour

This is a delicious tropical mango and zucchini quick bread moist, tender, and bursting with summer flavors. The bread can be used as a dessert or perfect for a sweet treat and morning breakfast.

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup shredded zucchini blotted dry
1 cup diced mango blotted dry
3/4 cup vegetable oil
3 eggs
3/4 cup sugar
1/4 cup light brown sugar
1 teaspoon vanilla extract
optional ingredients:
substitute pineapple, berries of any kind, peaches, bing cherries chopped, mandarin orange segments, or another fruit you prefer
1/2 cup chopped nuts like macadamia or pecans 2/3 cup shredded coconut or chocolate chips

Instructions

Preheat oven to 350 degrees.
Prepare a loaf pan or mini disposable pans using cooking oil spray (or you also can line them with parchment paper and set them aside).
In a large mixing bowl add the flour, baking soda, cinnamon, ginger, and salt and whisk these together.
In another bowl beat together oil, eggs, sugars, and vanilla.
Stir in the two mixtures (dry and wet) together and evenly blend together not overmixing the batter, then fold the zucchini and mango.
Fill your prepared pan with the batter.
If using nuts or other ingredients sprinkle on top of the batter.
Bake in a preheated oven at 350 degrees.
Bake the large loaf for around 55 minutes using the toothpick in the middle to see if it's completed cooking.
Note: For mini loaves, those take around 25 to 30 minutes.
The loaf or loaves should cool for 3 minutes before inverting from the pan onto wax paper.
Quick bread can be frozen for up to 4 months in freezer bags.
Wrap loosely in foil and store leftovers in the refrigerator. Warm in a toaster oven or toaster and serve with jam and butter if desired.
Note: we have sprinkled with powdered sugar, or added a dollop of whipped cream and more fresh fruits for another style