Lemon Blueberry Coconut Bread - Vegetarian
Lemon Blueberry Coconut Bread effortlessly combines the bright and zesty flavors of lemon with the sweetness of blueberries and the tropical hint of coconut. This delightful loaf is easy to make yet impressive, offering a beautiful marbling of colors and textures that make it perfect for breakfast or dessert.
Ingrédients
- 1 and and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup coconut oil, melted
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the shredded coconut.
- In a large bowl, whisk together the granulated sugar, brown sugar, and melted coconut oil until well combined.
- Add the eggs, one at a time, beating well after each addition. Stir in the Greek yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
- Gradually add the flour mixture to the wet ingredients, stirring just until combined. Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition (per 100g)
Serving: 100g | Calories: 290kcal | Carbohydrates: 38g | Protéines: 5g | Fat: 13g | Sucre: 18g
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