This Chocolate Lemon Poppy Seed Loaf is easy, lightly sweetened, and perfect for breakfast or a snack. So moist and delicious while still being gluten-free and dairy-free.
Chocolate Lemon Poppy Seed loaf has been probably my favorite bread for a long time. I can’t remember when I first tried it, but I know I loved it immediately. I love anything citrus, but this bread is the best. Making a gluten-free version wasn’t hard at all. It’s sweetened only with honey and it’s definitely not as sweet as a regular loaf is, but my kids thought it was perfect.
It is so moist! It doesn’t need butter (ghee), a glaze, or anything- it is perfect the way it is. I took a bite and it melted in my mouth and the lemon was definitely the star flavor. Eating piece after piece is a little too easy.
You will love how easy it is to make. Mixed in one bowl stand mixer or by hand, and in the oven in only a few minutes. Juicing the lemons is probably what takes the longest and that’s not bad at all! When it was baking it smelled just like what I remembered- that distinct lemony goodness. I couldn’t wait to try it and it is just as good as I was hoping.
This bread is quick to make, so simple, and packed with lemon flavor! You will love it! A classic treat made-over and still just as delicious.
Looking for more bread recipes? Check out my Zucchini Banana Bread (gluten-free).
I hope you enjoy this recipe!!
CHOCOLATE LEMON POPPY SEED LOAF RECIPE
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup coconut oil measured as a liquid
- 1/4 cup Honey or Maple Syrup
- 3 eggs
- ½ cup lemon juice from 3 lemons
- zest 1 lemons
- ¼ cup oat milk
- 1 tablespoon poppy seeds
- 1 teaspoon vanilla flavoring
- Optional Dairy Free Chocolate ( Alter Eco Dark Chocolate or any other brand of your choice)
Instructions
- Preheat the oven to 350° and line a 9x5 loaf pan with parchment paper
- Combine almond flour, coconut flour, salt, and baking soda. Stir with hand or use a stand mixer
- Add the eggs, honey(or another sweetener), coconut oil, lemon juice, lemon zest, and almond milk. Mix until smooth.
- Stir in poppy seeds and pour into the pan.
- Optional: Take one piece of dark chocolate and use a cheese grater to make shavings on the top before putting it in the oven.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Store in the fridge after cool
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