Mango Cardamom Zucchini Bread (Gluten Free) - cooking recipe

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

Preparation

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 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.
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.