Mango Cardamom Zucchini Bread (Gluten Free)

• 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

1. 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.).
2. Preheat oven to 350 degrees.
3. In a bowl combine and oil and eggs. Add sugar; mix.
4. Stir in orange extract and zucchini.
5. In a separate bowl, combine flours, baking soda, salt and spices; gradually stir into zucchini mixture to combine.
6. 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.
7. Add some additional sugar if desired, per the above note in the directions.
8. Spray an 8-inch square pan with cooking spray.
9. Pour batter into prepared pan.
10. Bake about 30-35 minutes or until a knife inserted into center comes out clean.

eggs, extra virgin olive oil, light brown sugar, orange extract, zucchini, flour, flour, baking soda, salt, cardamom, cinnamon, mango

Taken from www.food.com/recipe/mango-cardamom-zucchini-bread-gluten-free-499234 (may not work)