It’s true: Healthy baking can be tough, even for me, a professional recipe developer and food blogger. When I’m trying to shave a few calories from a recipe, but still achieve a decadent flavors, one substitution I make often swapping in coconut oil in place of butter or other oils.
While coconut oil touts many health benefits, it’s also a must-have ingredient for baking. Since it can withstand high temperatures, I use it as a stand-in for vegetable oil, butter, shortening or margarine in all my favorite muffin, cake, cookie, granola and quick bread recipes.
If you’ve never baked with coconut oil, this Strawberry Coconut Bread is a fantastic first recipe for trying it out. It's quick to bake, fills the house with a homey pleasant aroma and is quickly enjoyed by friends and family. And since strawberries are still in season (and on sale at the grocery store!), I found it hard not to include them!
Both the strawberries and the coconut add a hint of their natural flavors, giving both tart and tropical sweetness. The flavor of the coconut oil isn’t overt, but it does make for a lighter and moister loaf overall. The best part is that you can make and bake this treat in just over an hour, leaving you more time to enjoy what’s left of the summer.