I love making bread or cakes with yogurt - it makes the cake so moist without using too much fat. The original recipe popped out at me on my Google reader, and then I changed it up a little bit because I had some extra coconut I wanted to use. I am very happy with the result - a delicious bread with blueberry, coconut, and a hint of lemon - perfect for a summer breakfast!
Makes one loaf
1 teaspoon baking soda
1/4 cup vegetable oil
Preheat the oven to 350 degrees F. Coat a 9x5 loaf pan with cooking spray (I use one with flour in it for baking).
In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a medium bowl, whisk together the lemon zest, yogurt, sugar, eggs, oil, and coconut extract.
Make a well in the center of the dry ingredients and pour the wet ingredients into the large bowl. Mix gently with a spatula until just combined. Mix in the blueberries and shredded coconut.
Pour the batter into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.