Mango and Zucchini Bread

Ingredients

• All-purpose flour (2 cups)
• Baking powder (1 teaspoon)
• Baking soda (1/2 teaspoon)
• Salt (1/2 teaspoon)
• Cinnamon (1 teaspoon)
• Nutmeg (1/4 teaspoon)
• Granulated sugar (1 cup)
• Vegetable oil (1/2 cup)
• Eggs (2 large)
• Vanilla extract (1 teaspoon)
• Zucchini (1 cup, grated)
• Mango (1 cup, diced)
• Chopped walnuts (1/2 cup)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
3. In a separate bowl, beat the eggs, vegetable oil, granulated sugar, and vanilla extract until the mixture is smooth and creamy.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
5. Gently fold in the grated zucchini, diced mango, and chopped walnuts until evenly distributed throughout the batter.
6. Pour the batter into the greased loaf pan, smoothing the top with a spatula.
7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, remove from the oven and let it cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely.
9. Slice and serve the mango and zucchini bread warm or at room temperature.