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

This Avocado Lemon Loaf is a delightful surprise, offering a unique twist on classic lemon bread. The avocado creates an incredibly moist and tender crumb, while fresh lemon and orange zest provide a bright, zesty flavor. Topped with crunchy Demerara sugar, it’s a perfect loaf for breakfast, a snack, or dessert.

Avocado Lemon Loaf

Ingredients:

Instructions:

1. Preheat Oven & Prep Pan: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving an overhang on the sides for easy removal, and then spray it lightly with cooking spray.
2. Prepare Wet Ingredients: In a stand mixer (or using a large mixing bowl with a hand mixer), beat the cubed ripe avocado, eggs, granulated sugar, vanilla extract, and lemon juice until the mixture is smooth and well combined.
3. Combine & Fold: Transfer the avocado mixture from the stand mixer bowl to a larger mixing bowl. Sift the all-purpose flour and baking powder directly into the wet mixture. Add the kosher salt, lemon zest, orange zest, and poppyseeds. Gently fold the dry ingredients and zests into the wet batter until just combined. Be careful not to overmix.
4. Fill Pan & Top: Pour the batter into the prepared loaf pan, spreading it evenly. Sprinkle a generous amount of Demerara sugar over the top of the batter.
5. Bake: Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center of the loaf comes out clean.
6. Cool: Let the loaf rest in the pan for 5 minutes before carefully transferring it to a wire rack to cool completely.