This zesty lemon and coconut loaf is an incredibly delicious and easy recipe. Lemon and coconut is the perfect flavour combo and tastes even better in a soft and fluffy loaf!
This loaf is so quick to whip up and uses simple ingredients you probably already have at home. Each slice is bursting with so much flavour and makes for the perfect snack, dessert or even breakfast!
Lemon and coconut will always be a winning flavour combo. Something that also goes perfectly with it is white chocolate!! Obviously I needed to add some into this recipe but you can always leave it out if you’d prefer.
Ingredients needed:
- applesauce
- egg
- melted butter
- honey
- almond milk
- lemon zest
- lemon juice
- self rising flour
- shredded coconut
- white chocolate chips (optional)
How to make lemon & coconut loaf:
- PREHEAT oven to 180°c (fan forced) and line a loaf pan (21.5cmx13cmx12cm)
- MAKE LOAF BATTER: In a bowl combine applesauce, egg, honey, melted butter, almond milk, lemon zest and juice. Mix in flour and coconut (and choc chips if using)
- BAKE: Transfer batter to the lined loaf tin and bake for 40 minutes or until cooked.
- SERVE: Once loaf is cooked, let cool then slice up into 8 pieces and enjoy!
- STORE: Store in an airtight container for up to 2 days in the cupboard and up to 4 days in the fridge – it’s also freezer friendly!
Ingredient substitutions:
- Instead of applesauce: you can substitute for 1 mashed banana
- Instead of maple syrup: you can use any liquid sweetener of your choice
- Instead of butter: you can use melted coconut oil
- Instead of almond milk: you can use any milk of your choice
Other recipes to try:
Lemon & coconut loaf
This zesty lemon and coconut loaf is an incredibly delicious and easy recipe. Lemon and coconut is the perfect flavour combo and tastes even better in a soft and fluffy loaf!
Ingredients
- 1/2 cup applesauce or 1 mashed banana
- 1 egg
- 1/4 cup melted butter or coconut oil
- 1/3 cup honey or liquid sweetener of choice
- 1/2 cup almond milk or milk of choice
- zest of 1 lemon
- juice of 1 lemon
- 1 1/2 cup self rising flour
- 1/2 cup shredded coconut
- 1/2 cup white chocolate chips optional
Instructions
- Preheat oven to 180°c (fan forced) and line a loaf tin (21.5cmx13cmx12cm)
- In a bowl combine applesauce, egg, honey, melted butter, almond milk, lemon zest and juice. Mix in flour and coconut (and white chocolate chips if using)
- Transfer batter to the lined loaf tin and bake for 40 minutes or until cooked.
- Once loaf is cooked, let cool then slice up into 8 pieces and enjoy!Store in an airtight container for up to 2 days in the cupboard and up to 4 days in the fridge – it's also freezer friendly!
