Carrot & Toasted Coconut Bread (or muffins).

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My daughter has been devouring carrots lately and I thought I would make some bread for her to snack on or have for a quick breakfast option.  This recipe has no added fat, which makes it even better but wait – I did add some non fat Chobani for extra protein for muscle recovery.

Ingredients:

1 1/4 cups of All-Purpose Flour (King Arthur Flour is preferred)
1 cup of whole wheat flour (again KAF)
1.5 teaspoon of ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon of baking powder
1 cup of vanilla Chobani yogurt (or plain Chobani)
2 eggs
1/3 cup of unsweetened applesauce
1/2 cup of light brown sugar
1 teaspoon vanilla extract
2 cups of shredded carrots (I used organic)
1/2 cup of toasted coconut
Optional toppings:  Raisins, Coconut, Nuts (walnuts or almonds) or just leave it plain.

Directions:

Preheat the oven to 350 degrees.  Spray your pan (mini loaf, loaf or cupcake pan) with baking spray with flour and set aside.

In a mixing bowl, combine the flours, spices, salt and soda and powder.

In your stand mixer, blend the yogurt, eggs, applesauce, brown sugar, extract and carrots.  Then add the dry mixture.  Blend without over-mixing.  Then add the coconut and blend one last time.  Scoop into your prepared vessel.  Baking times will vary.  Muffins will take about 16-18 minutes, loaves will take 24-30 minutes.  When an inserted toothpick comes out clean, they are ready!

 

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— Knead to Cook

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12 Comments

  1. I have an open package of unsweetened coconut staring at me as we speak, a bunch of carrots in the fridge, and a new bag of organic flour in the freezer. And now I know what to do with it all. Thanks! This looks amazing!

    1. Foodie Mama, I cannot stop eating this bread. It is SOOOOO moist and I’m so thankful to pull it off without adding butter or oil! I hope you love it.

        1. We try to avoid soy because of the whole estrogen/infertility thing. In the end, I tweaked your recipe to include exactly what you were trying to avoid. Sorry! 😀 I used 1/2 cup organic coconut oil and 1/2 cup GMO-free canola oil instead of the yogurt. In my defense, my son is underweight and under Dr’s orders to include extra oils in his diet, so this worked for me. It is in the oven right now and it looks and smells yummy. I can’t wait to try it. Thanks again!

          1. Oh no apologies necessary. I have one underweight too that I try to pack on good calories into as well. Hope you love it! oxoxo

          2. This made two 8 x 4 loaves for me. Oh. My. Gosh. I can’t stop eating it. I had 3 slices in the first 30 minutes. It is so moist and tastes so good. It’s not too sweet but it still feels decadent. I’m not getting tons of coconut flavor (even with my coconut oil addition) but the hint of it plays perfectly with the carrots. This one’s a keeper for sure. It’s definitely going in my son’s PlanetBox tomorrow!

  2. Hello!
    I discover your blog tonight and I’m reading it since… at least 3 hours! Your blog is amazing and I want – I have – to try a lot of your recipes!
    I will try this one tomorrow for sure, but I will replace carrots with zucchinis.
    I only have 3 questions:
    When you say “1 cup of” does it mean a 250 ml cup?
    What is the size of your loaf pan?
    And finally – did you toast the coconut yourself before adding it to the mixture ?
    Thank you for your advices and for the recipe! Can’t wait to taste a slice 🙂
    Chloé // bowl-and-spoon.blogspot.com

    1. 236.58 ml is equal to one cup.

      Traditional size -9 inch loaf pan.

      I do use toasted coconut, just a preference. Either would work.

      🙂

      1. Thank you!
        I made it today… but something went wrong with the baking time… I let it more than 1 hour in the oven but my loaf burned on the outside (obviously) but uncooked on the inside – well it isn’t totally burned I still can eat it (but it would have been so much better well cooked).
        Anyway do you know why ? Maybe I put to much yogurt ? I preheat my oven to 180 degrees Celsius – maybe the temperature was the problem ?
        Thanks for your answer 🙂
        Chloé // bowl-and-spoon.blogspot.com

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