Mango Zucchini Loaf

Adding mango gives this tender and moist zucchini loaf a tropical twist!

Ingredients:

1 1/2 cups shredded zucchini

3/4 cup white sugar

1 egg

1/2 cup vegetable oil

1 cup flour

1/2 cup whole wheat flour

1/2 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

1 tsp cinnamon

1 tsp lemon zest

1 tbsp lemon juice

1 cup diced mango

Shred the zucchini then place it in a clean dish towel, roll it up and squeeze to get some of the moisture out. Then place in a large mixer bowl and combine with the sugar, egg and vegetable oil.

In a separate bowl, sift the flour, whole wheat flour, salt, baking soda and baking powder together. Just dump the grain from the whole wheat that gets caught up in the sifter into the bowl. Add the cinnamon and lemon zest.

Mix the dry ingredients with the wet until just combined. Toss the lemon juice and mango together and fold into the batter.

Flour and grease an 8 X 4" loaf pan and bake at 325°F for 55-65 minutes or until a cake tester comes out clean.

Cool 10 minutes before removing from pan.

And cool completely on rack before slicing.