Lace's Coconut Bread recipe

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Ingredients

½ cup coconut flour
½ cup unsweetened coconut flakes
1 lemon, zested
1 teaspoon baking soda
1 pinch salt
1 cup coconut yogurt
3 large eggs
¼ cup maple syrup
½ cup chocolate chips (such as Ghirardelli®)

Nutrition Info

161.3 calories
carbohydrate: 17.8 g
cholesterol: 69.8 mg
fat: 9.9 g
fiber: 2.4 g
protein: 3.2 g
saturatedFat: 6.8 g
servingSize: -
sodium: 208.4 mg
sugar: 12.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter 2 mini loaf pans (4 1/2x2 3/4-inch).

  2. Combine coconut flour, flaked coconut, lemon zest, baking soda, and salt together in a bowl. Mix in yogurt, eggs, and maple syrup to form a smooth batter. Stir in chocolate chips. Pour batter into prepared loaf pans.

  3. Bake in preheated oven until tops spring back when lightly pressed, about 25 minutes. Cover with aluminum foil and bake for an additional 5 minutes.

  4. Cool muffins in the pans for 10 minutes before removing aluminum foil and turning out on a wire rack to cool completely.

Recipe Yield

8 slices

Recipe Note

This coconut bread is somewhat cake-like. It's quick, easy, paleo-friendly, and never fails to satisfy. Adding chocolate chips turns it into a decadent treat.

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