Lace's Coconut Bread

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.

Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
15 mins
Total Time:
1 hrs
8 slices


  • 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®) (Optional)


  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.

Nutrition Facts (per serving)

161 Calories
10g Fat
18g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 161
% Daily Value *
Total Fat 10g 13%
Saturated Fat 7g 34%
Cholesterol 70mg 23%
Sodium 208mg 9%
Total Carbohydrate 18g 6%
Dietary Fiber 2g 9%
Total Sugars 12g
Protein 3g
Vitamin C 1mg 3%
Calcium 22mg 2%
Iron 1mg 6%
Potassium 116mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.