Strawberry and Yoghurt Loaf | Lunch Box Recipe

A simple Strawberry and Yoghurt Loaf that’s perfect for school lunch boxes, afternoon snacks.. or even breakfast on the run! 

It’s pretty hard to beat fresh strawberries when they’re in season. They’re cheap, they’re sweet and they’re full of flavour… which makes them perfect for baking!!!

And so… let me introduce you to my brand spanking new Strawberry and Yoghurt Loaf. I promise you it’s the PERFECT way to use up all those strawberries!

Think:

• 10 minutes prep time
• one bowl, a whisk and a spoon
• basic ingredients
• lunch box-friendly
• freezer-friendly
• and ALL the strawberry goodness!!!

This honestly is the easiest recipe ever. Simply mix everything together, bake and eat. It doesn’t get any easier than that!!

And if after baking this Strawberry and Yoghurt Loaf you’ve STILL got strawberries lying around, then check out these yummy recipes:

• Strawberry Banana & Yoghurt Muffins
• 3 Ingredient Nutella & Strawberry Pastries
• Healthy Strawberry Ice Cream
• Lemon Glazed Strawberry Loaf

So there you go… the perfect loaf to use up all those delicious strawberries! Enjoy!! xx

Strawberry and Yoghurt Loaf

A simple Strawberry and Yoghurt Loaf that's perfect for school lunch boxes, afternoon snacks.. or even breakfast on the run!

3.75 from 8 votes

Print Pin Rate

Course: breads and loaves, Cakes

Cuisine: Baking

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 12 slices

Ingredients

• 1/2 cup (110g) caster sugar
• 1/2 cup (40g) desiccated coconut
• 150 g melted butter
• 2 eggs
• 1/2 cup (140g) greek yoghurt
• grated lemon zest from 1 lemon
• 1 1/2 cups (225g) self raising flour
• 250 g strawberries, roughly chopped
• icing sugar to dust (optional)

Instructions

• Preheat oven to 160 degrees celsius (fan-forced). 
• Grease and line a 22cm X 8cm loaf tin with baking paper and set aside. 
• Whisk the caster sugar, coconut, melted butter, eggs, greek yoghurt and lemon zest together in a bowl. 
• Fold through the self-raising flour and the strawberries. 
• Spread the mixture into the prepared tin and bake in the oven for 60 minutes or until a skewer inserted into the middle comes out clean. 
• Allow the loaf to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. 

Notes

If your loaf is browning too quickly in the oven, simply place a sheet of foil loosely over the top and continue baking. 

Store in an airtight container at room temperature for up to 3 days. 

Freeze in an airtight container for up to 1 month. 

Strawberry and Yoghurt Loaf - Thermomix Method

A simple Strawberry and Yoghurt Loaf that's perfect for school lunch boxes, afternoon snacks.. or even breakfast on the run!

5 from 2 votes

Print Pin Rate

Course: breads and loaves, Cakes

Cuisine: Baking

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 12 slices

Ingredients

• 1/2 cup (110g) caster sugar
• 1/2 cup (40g) desiccated coconut
• 150 g melted butter
• 2 eggs
• 1/2 cup (140g) greek yoghurt
• grated lemon zest from 1 lemon
• 1 1/2 cups (225g) self raising flour
• 250 g strawberries, roughly chopped
• icing sugar to dust (optional)

Instructions

• Preheat oven to 160 degrees celsius (fan-forced). 
• Grease and line a 22cm X 8cm loaf tin with baking paper and set aside. 
• Place the caster sugar, coconut, melted butter, eggs, greek yoghurt and lemon zest into the Thermomix bowl and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds or until well combined. 
• Add the self raising flour and mix on Speed 4, 5 seconds. Scrape down the sides and repeat for a further 5 seconds. 
• Use the spatula to fold the strawberries through the mixture. 
• Spread the mixture into the prepared tin and bake in the oven for 60 minutes or until a skewer inserted into the middle comes out clean. 
• Allow the loaf to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. 

Notes

If your loaf is browning too quickly in the oven, simply place a sheet of foil loosely over the top and continue baking. 

Store in an airtight container at room temperature for up to 3 days. 

Freeze in an airtight container for up to 1 month.