• Prep Time: 20 mins
  • Cooking Time: 60 mins
  • Serves: 2 loaves

Coconut Mango Macadamia Zucchini Bread

  • Recipe Submitted by on

 Ingredients List

  • 3 eggs
  • 1 cup sugar
  • 1/3 cup canola oil
  • 1/3 cup low-fat yogurt
  • 2 1/2 cups grated zucchini
  • 1 large, ripe mango, peeled, seeded and chopped fine
  • 1 Tablespoon real vanilla extract
  • 1 Tablespoon coconut rum
  • 1 Tablespoon finely grated fresh ginger
  • 1/2 teaspoon lime zest
  • 1 1/2 cups whole wheat flour
  • 3/4 cup all purpose flour
  • 1/4 cup flaxmeal (ground flax seed)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 - 1/2 cup coarsely chopped macadamia nuts
  • 1/2 cup shredded, dried coconut
  • 2 Tablespoons raw (turbinado) sugar

 Directions

Preheat the oven to 350 F. Spray 2 9x5-inch loaf pans with cooking spray or brush them with oil.
Whisk the eggs in a large bowl, then stir in the sugar, oil, and yogurt. Add the zucchini, mango, vanilla and rum and stir until well mixed.
Stir in the ginger, lime zest, flours, baking powder, baking soda, and cinnamon just until everything is well mixed. Divide the batter between the two loaf pans, then sprinkle with macadamia nuts, coconut and raw sugar. Bake at 350 F. for about an hour or until a toothpick or wooden pick comes out clean. Let rest for a few minutes before cutting.

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