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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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
15 mins
total:
1 hr
Servings:
8
Yield:
8 slices
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

Nutrition Facts

161 calories; protein 3.2g 6% DV; carbohydrates 17.8g 6% DV; fat 9.9g 15% DV; cholesterol 69.8mg 23% DV; sodium 208.4mg 8% DV. Full Nutrition