Triple Coconut Chocolate Chip Quick Bread
Prep time
Cook time
Total time
A simple and delicious quick bread bursting with coconut flavor.
Author: Katie of Veggie and the Beast
Recipe type: Quick Bread, Dessert, Breakfast
Serves: 12
Ingredients
- ½ cup coconut oil, measured solid and then melted
- ¾ cup white sugar
- 1 cup coconut milk (I used lite, but regular would work as well)
- 2 eggs
- 2 teaspoons vanilla extract
- ¾ cup whole wheat pastry flour
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup Greek yogurt (I used Chobani Plain Nonfat)
- 1 teaspoon cornstarch
- ½ cup plus 1 tablespoon mini semisweet chocolate chips
- ½ cup plus 1 tablespoon unsweetened shredded coconut
Instructions
- Preheat the oven to 350.
- Beat the sugar into the melted coconut oil until fully incorporated. Pour in the coconut milk, eggs, and vanilla, then mix well.
- In a separate bowl, whisk together the flours, baking soda, baking powder, salt, and cinnamon. Slowly add the dry ingredients into the wet, scraping down the bowl with each addition.
- In a small bowl (or the one you just used for the dry ingredients) mix ½ cup of chocolate chips with 1 teaspoon of cornstarch. This will keep them all from sinking to the bottom.
- Gently fold in the ½ cup chocolate chips, ½ cup coconut, and Greek yogurt.
- Pour the batter into a greased 9-inch loaf pan, then sprinkle with another tablespoon each of chocolate chips and coconut. Bake for about an hour, or until a knife inserted into the center comes out clean.
- When it's fully baked, let it sit in the pan for about 10-15 minutes, then carefully remove the bread from the pan and let it sit on a cooling rack until mostly cool (this will make slicing much easier and less heartbreaking).
- Slice it up, then spread on some butter, peanut butter, jam, or just eat it perfectly plain.
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2013/06/05/triple-coconut-chocolate-chip-quick-bread/