1(5.3-oz.) containerSo Delicious Coconutmilk Yogurt Alternative (plain)(sub yogurt of choice)
1Tbsp.lemon zest, plus 2 Tbsp. lemon juice (from 2 lemons)
1 3/4cupswhite whole-wheat flour (210 grams), plus 1 tsp.
1cupfresh strawberries, cleaned, stemmed, and finely chopped
1tsp.lemon zest, plus 1 Tbsp. fresh lemon juice(from 1 lemon)
Preheat oven to 350°F. Grease a 9×5″ loaf pan with cooking spray.
In a large bowl, combine coconut oil, maple syrup, eggs, So Delicious Coconutmilk Yogurt Alternative, lemon zest and juice, and vanilla. Stir with a whisk.
In a separate bowl, combine flour, baking soda, and salt; mix well. Pour yogurt mixture into bowl with flour mixture and stir until just combined. Toss strawberries with remaining 1 tsp. flour, and fold into batter.
Pour batter into prepared loaf pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the bread cool in the baking pan on a wire rack for at least 30 minutes. Remove bread from pan, and transfer to a wire rack to cool completely.
Prepare glaze by combining powdered sugar, lemon zest and juice in a bowl. Spoon glaze over bread right before serving.
Frozen strawberries will work as long as they are completely thawed and dried before stirring into the batter. I suggest blotting them thoroughly with a paper towel to remove as much moisture as possible.