This was such a hit at my book club, and everyone kept asking me if I put food dye in it.

Avocado Lemon Loaf
This Avocado Lemon Loaf delivers a delightful balance of creamy richness and citrus brightness. Thanks to ripe avocados, the loaf stays exceptionally moist, while lemon and orange zests add a burst of fresh flavor. A sprinkle of Demerara sugar creates a sweet, crunchy top that makes each slice irresistible—ideal for breakfast, a midday snack, or a light dessert.

Ingredients

Wet Ingredients:

• 1 large ripe avocado (about ½ cup mashed)

• ½ cup (120ml) plain yogurt (or sour cream)

• ½ cup (120ml) vegetable oil (or melted coconut oil)

• 2 large eggs

• ¾ cup (150g) granulated sugar

• Zest of 1 lemon

• Zest of ½ orange

• 2 tbsp (30ml) fresh lemon juice

Dry Ingredients:

• 1 ½ cups (190g) all-purpose flour

• 1 ½ tsp baking powder

• ¼ tsp baking soda

• ½ tsp salt

Topping:

• 1-2 tbsp Demerara sugar (for sprinkling)

Instructions:

1. Preheat & Prep:

   • Preheat oven to 350°F (175°C).

   • Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.

2. Mix Wet Ingredients:

   • In a bowl, mash the avocado until smooth.

   • Add yogurt, oil, eggs, sugar, lemon zest, orange zest, and lemon juice. Whisk until well combined.

3. Combine Dry Ingredients:

   • In a separate bowl, sift together flour, baking powder, baking soda, and salt.

4. Make Batter:

   • Gently fold dry ingredients into wet ingredients until just combined (do not overmix).

5. Bake:

   • Pour batter into the prepared loaf pan.

   • Sprinkle Demerara sugar evenly over the top.

   • Bake for 50-60 minutes, or until a toothpick inserted comes out clean.

6. Cool & Serve:

   • Let cool in the pan for 10 minutes, then transfer to a wire rack.

   • Slice once completely cooled. Enjoy!

Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Enjoy your deliciously moist and zesty Avocado Lemon Loaf! 🥑🍋