July 9, 2024

Mango Chai Zucchini Bread

This is a delicious bread and very easy to make – you can either bake it, or you can cook it in the slow cooker. Baked, it has a crispy caramelized top and a tender crumb; while cooked in the slow cooker, it is super moist and soft. If you don’t have access to fresh mangos, you may easily substitute in ripe nectarines.

Mango Chai Zucchini Bread

Mango Chai Zucchini Bread


  • 3 large eggs
  • 3/4 c vegetable or coconut oil (melted and cooled)
  • 3 1/3 cups (13.5 ounces or 382 g) Better Batter Gluten Free Flour
  • 1 cup granulated sugar
  • 1/2 c packed light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1 c diced mango (from 1 large peeled and pitted mango), or ripe nectarines, diced into 1/4-to-1/2-inch size
  • 1 c finely shredded zucchini



Note: Baking/Cooking instructions will come after the mixing, Be sure to use only the instructions you need depending on whether you are baking or slow cooking this recipe!

Mix up the Ingredients:

Combine Ingredients. In a small bowl, combine the eggs and oil, beating until well combined.

Mix. In the bowl of your electric mixer combine the Better Batter flour, sugar, brown sugar, baking powder, baking soda, ginger, cinnamon, cardamom, salt, and black pepper, until well combined.

Add the wet ingredients to the dry ingredients, stirring until just combined, then add the diced mango and shredded zucchini.

Grease an 8×4 inch loaf pan and flour it with Better Batter flour.

To Bake
Preheat oven to 350 degrees while you are mixing up the batter.

Bake the bread on a cookie sheet for 1 1/2 hours or until the center is cooked fully and the top caramelizes.

Cooling. Allow to cool for at least 5 minutes in the pan, then loosen with a straight edge and unmold. Cover lightly and allow to sit at room temperature overnight before serving.

To Cook in Slow Cooker
Place the pan in a slow cooker, with the lid slightly propped with a skewer or wooden spoon. Bake on high heat 6-8 hours or until the interior of the bread is cooked through.

Cooling. allow to cool completely, then loosen loaf with a straight edge and unmold. You may serve immediately but this is best if it sits overnight.