This honey mango zucchini bread is a tasty twist on a classic. Honey and mango are a great addition to this easy quick bread. Mix, bake, eat!
My son has been begging me to make zucchini bread all summer. School just started and I finally got around to making it. I know. I’m a terrible mom. Here I am making all these crazy zucchini recipes all summer and not any zucchini bread for my wonderful son. Oh well better late than never. I thought I’d give it a bit of twist. I bought some dried mangos for my hubby and thought I’d add some of that into the bread and use honey as the sweetener. My son loves honey. So here is my honey mango zucchini bread. A twist on the classic and only takes minutes to make.
As with all quick breads, I mixed the dry ingredients in one bowl and the wet ingredients in another. A note on the zucchini: I put mine in the food processor and pulsed until it was in little pieces like it was shredded. I then put it in a tea towel and wrung out all the water. Then I mixed all the ingredients together and poured in a greased baking dish. This recipe is for one loaf but you can easily double it to make two.
Now I have to admit that the above pic is not appetizing. But let’s move on. I baked the bread in a 325 degree oven for about 1 hour. I think next time I will take it out a few minutes earlier. We just got a new oven so I’m still figuring out what works best. So I would say check it at the 50 minute mark. If a tooth pick comes out clean, it’s done. Also let cool before cutting. I was in a hurry to take my pics and I didn’t wait but I have to say it tastes good warm from the oven.
I used both zucchini and summer squash. You can see the little orange bits of mango. I think they added a little something to the bread.
Honey Mango Zucchini Bread
Well I hope you get a chance to make this one. It really doesn’t take much time and again it’s a great recipe to make with all that garden zucchini. I think next time I’m going to add some ginger too. And for a gluten free quick bread try my Paleo coconut caramel quick bread or my cinnamon apple breakfast bread. How do you make your zucchini bread? Do you have any little twists to your recipes? Drop me a comment and let me know. Enjoy!
Honey Mango Zucchini Bread
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 3 Tablespoons oi
- 1 teaspoons vanilla extract
- 2/3 cups honey
- 1 1/2 cups shredded zucchini
- 1/4 cup diced dried mango
Preheat your oven to 325 degrees.
Shred your zucchini and place in a tea towel and wring as much water as you can.
In a large bowl, mix your dry ingredients: flour, baking powder, baking soda and salt.
In another bowl mix your wet ingredients: egg, oil, vanilla and honey.
Add your wet to your dry ingredients and mix well.
Then add your zucchini and mango and just mix to incorporate.
Pour into a greased bread pan and set in the oven.
Bake for 50 - 1 hour or when toothpick comes out cleanly when poked through the middle of the loaf.
Let cool 15 minutes and enjoy!
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