Zucchini Mango Bread


1-3/4 cups wheat flour
1-3/4 cups unbleached all purpose flour
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated zucchini
3 large eggs, room temperature
1/2 cup brown sugar
3/4 cup granulated sugar
1/2 cup vegetable oil
1/2 cup buttermilk
2 teaspoons vanilla extract
1 very ripe mango, cut into small die


Preheat oven to 350° F. Lightly grease or coat with vegetable spray two 8-1/2 inch by 4-1/2 inch loaf pans or one large bundt pan. In a large bowl whisk together the flours, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Add grated zucchini to flour mixture and combine. In a mixing bowl combine oil, 1 egg, brown sugar, granulated sugar and beat on medium speed for 2 minutes. Add one more egg, vanilla extract and beat for one minute. Add last egg and beat for one more minute. Add buttermilk and combine until thoroughly incorporated. Add mango pieces and beat for at least one more minute. Some of the mango will liquefy and some will stay whole. Add the dry mixture to the wet batter and beat for one minute or until all the flour is incorporated. Leave no dry spots. In this case beating the batter will help define the crumb (texture) of the bread. Divide batter evenly in the two loaf pans and bake for 35-45 minutes. Check by inserting skewer into center of bread. If it comes out clean the bread is done. Cool in bread pan on cooling rack for ten minutes. Turn bread out onto rack and cool down completely. This bread can be served with a flavored cream cheese spread and also served warm. Makes 2 loaves