Mango Zucchini Bread

Sunday, June 20, 2021
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.





this is a mango zucchini loaf








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.



mango zucchini in a loaf pan cooling



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

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

  1. Preheat oven to 350 degrees. 
  2. 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).
  3. In a large mixing bowl add the flour, baking soda, cinnamon, ginger, and salt and whisk these together.
  4. In another bowl beat together oil, eggs, sugars, and vanilla.
  5. Stir in the two mixtures (dry and wet) together and evenly blend together not overmixing the batter, then fold the zucchini and mango.
  6. Fill your prepared pan with the batter.
  7. If using nuts or other ingredients sprinkle on top of the batter.
  8. Bake in a preheated oven at 350 degrees.
  9. Bake the large loaf for around 55 minutes using the toothpick in the middle to see if it's completed cooking.
  10. Note: For mini loaves, those take around 25 to 30 minutes.
  11. The loaf or loaves should cool for 3 minutes before inverting from the pan onto wax paper. 
  12. Quick bread can be frozen for up to 4 months in freezer bags.
  13. 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.
  14. Note: we have sprinkled with powdered sugar, or added a dollop of whipped cream and more fresh fruits for another style 

Nutrition Facts

Calories

346

Fat (grams)

15

Sat. Fat (grams)

1.4

Carbs (grams)

36

Fiber (grams)

1.3

Sugar (grams)

19.3

Protein (grams)

4.4

Sodium (milligrams)

21

Cholesterol (grams)

53
mango zucchini quick bread, quick bread recipe, mango bread recipe, easy mango bread, sweet bread recipe, fruit quick bread recipe
quick bread, sweet bread, breakfast breads, bread recipes, no yeast bread recipes, mango recipes, zucchini recipes
Italian, French, Mexican, Asian
Created using The Recipes Generator



Pin for later




this is a mango zucchini bread



More Recipes We Love




Summers Sweetest Dessert Recipes

Mango Upside Down Cake

Mango Cake Mix  Muffins




8 comments

  1. Mango and zucchini are two awesome summer produce. I love the idea that you have combined them together for this great looking quick bread.

    ReplyDelete
  2. Oh wow! This bread is going to be such a big hit! Perfect for Father’s Day today! My hubby is going to absolutely love this recipe! Can’t wait to make this!

    ReplyDelete
  3. I have made zucchini bread many times but never with mango. I can't wait to try it, it looks delicious!

    ReplyDelete
  4. What a great idea to add tropical flavor to zucchini bread. Perfect for summer!

    ReplyDelete
  5. Oh yum! I don't cook with mango nearly enough. This bread looks like such a wonderful combination of summer ingredients!

    ReplyDelete
  6. What a great flavor combo! Love how moist this bread is.

    ReplyDelete
  7. It's mango season so time to add another delicious recipe to my collection. I am sure that this is to die for Claudia! Thanks a bunch my dear!

    Ciao,
    Roz

    ReplyDelete
  8. Great combination for your delicious bread! Thanks so much for sharing with us at Full Plate Thursday, 542. Have a great week and come back soon!
    Miz Helen

    ReplyDelete

We love hearing from you, please message me with any typos or concerns at @pegasuslegend24@gmail.com and we love praise too!