Mango Zucchini Pecan Bread

My own twist on a classic recipe. Caution: It may be addicting!

 

 

Mango Zucchini Pecan Bread

Makes 2 loaves

Ingredients

2 cups grated zucchini (about 1 1/2 large zucchinis)
1 cup diced mango
1 cup oil
1 cup buttermilk
3 eggs
1 1/2 cups sugar
1 cup brown sugar
2 tsp vanilla
2 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
3 cups flour
1 cup chopped pecans

Directions:
1. In a large bowl, combine zucchini, mango, oil, buttermilk, eggs, and sugars. Add vanilla and mix until well blended.
2. In a separate bowl, sift dry ingredients together then add into mango/zucchini mixture. Beat well.
3. Gently stir in pecans
4. Split batter between 2 greased and floured loaf pans. Bake at 350 for about an hour or until a toothpick comes out clean. Cool in pans for 10 minutes then remove and cool thoroughly on wire rack.

Bon appétit!
xo Heather