This Vegan Mango Zucchini Bread is a delightful combination of sweet mangoes, tender zucchini, and warm spices. It's perfect for breakfast or as a snack, and it's sure to please vegans and non-vegans alike!
Ingredients: 1 1/2 cups shredded zucchini about 1 medium zucchini. 1 cup diced mango fresh or frozen. 2 tablespoons ground flaxseed. 6 tablespoons water. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/2 cup chopped walnuts or pecans optional.
Instructions: Preheat the oven to 350F 175C. Grease a 9x5-inch loaf pan or line it with parchment paper. In a small bowl, combine the ground flaxseed and water. Let it sit for 5 minutes to thicken, creating a flax egg. In a large bowl, mix the shredded zucchini, diced mango, flax egg, melted coconut oil, maple syrup, and vanilla extract. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chopped nuts, if using. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Prep Time: 20 minutes
Cook Time: 60 minutes
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