Flaked coconut adds the best tropical flavor to this Lemon Coconut Bread. Lightly sweet and perfectly moist, the perfect breakfast or snack!
So it may be obvious from looking at my recipe index, but I tend to be a peanut butter and chocolate type of gal. Like a “I could (and frequently do) eat a homemade peanut butter cup after dinner just about every night” kind of gal. That being said, when I whip up a new fruity recipe you KNOW it’s got to be a good one.
When I found myself with a rare hankering for something on the fruity side I knew I needed to take advantage of the situation. Enter my Lemon Coconut Bread. Tender, moist, and full of lemon flavor, this may just be my new favorite recipe on the blog! Every single morning this week I’ve been heating up a slice and topping it with a little cashew butter. Seriously so delicious.
This recipe came together surprisingly fast, which makes me think that I may have found a new fruit based baking calling… Thoughts? Let’s be real, I’m totally kidding, chocolate is my love language. But it sure is nice to mix it up with the citrus once in a while. Enjoy!
Reasons why I love this Lemon Coconut Bread:
- Super easy to make. Seriously, you don’t need a mixer or any special equipment! Just mix it together, throw it in the oven, and enjoy!
- No weird ingredients. All of these ingredients are real, wholesome ingredients that can easily be found at any grocery store.
- Perfect for the spring! Lemon and coconut are just the best tropical flavors as the weather gets warmer.
- Makes for the best breakfast, healthy snack, or even dessert (maybe with a scoop of vanilla ice cream or whipped cream on top. Yummy)
What makes this Lemon Coconut Bread healthy?
The ingredients in this lemon bread are all real, natural, wholesome ingredients! Instead of the traditional butter, white flour, and cane sugar, I’ve used coconut oil, almond flour, and coconut sugar.
Using wholesome ingredients like these really makes me feel good when I’m eating it!
What’s the best way to store Lemon Coconut Bread?
This bread is moist so it will only keep for a couple days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for about three months or so. If you store it in the freezer, I recommend slicing it into individual slices beforehand.
If you love this Lemon Coconut Bread, you may also like:
- Lemon Blueberry Oatmeal Bars
- Lemon Raspberry Crumble Bars
- Oatmeal Chocolate Chip Banana Bread
- Best Ever Healthy Banana Bread
If you make this recipe I would love it if you comment below and let me know how it was! Also tag @servingupsimplicity on Instagram and use the hashtag #servingupsimplicity. XOXO
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Lemon Coconut Bread
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
Flaked coconut adds the best tropical flavor to this Lemon Coconut Bread. Lightly sweet and perfectly moist, the perfect breakfast or snack!
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup coconut flavored yogurt (I used coconut Greek yogurt)
- 3 large eggs
- 1/3 cup melted coconut oil
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- Juice from 1/2 a lemon
- 1 tbsp lemon zest
Glaze:
- 1/3 cup powdered sugar
- 1 tsp lemon zest
- Juice from remaining 1/2 lemon
Instructions
- Preheat the oven to 350F. Line a loaf pan with parchment paper (or spray with non-stick spray) and set aside.
- In a large bowl mix together the almond flour, shredded coconut, coconut sugar, baking powder, baking soda, and salt.
- In a separate bowl whisk together the yogurt, eggs, coconut oil, almond extract, vanilla extract, lemon juice, and lemon zest until smooth.
- Pour the wet ingredients into the dry and stir to combine. Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Whisk together the ingredients for the glaze (add the lemon juice slowly, you may not want to use all of it if it’s becoming too thin). Let the loaf cool completely then spread the glaze on top. Sprinkle on additional coconut flakes (optional).
Notes
- This is a moist bread so make sure not to under-bake it!
- This glaze doesn’t make a large amount so if you prefer a lot of glaze then I recommend doubling it.
- I have not tried using a coconut flavored plant based yogurt but it should work just as well.
- Category: breakfast, snack
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 279
- Sugar: 17.9g
- Fat: 13.9g
- Carbohydrates: 21.6g
- Protein: 5.7g
- Cholesterol: 57mg
Keywords: lemon coconut bread, lemon bread, lemon load, healthy lemon bread
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