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.

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🍋 Ingredients

Ingredient	Quantity
Ripe avocados, cubed	2
Eggs	3
Granulated sugar	1 cup
Vanilla extract	1 teaspoon
Almond extract	1 teaspoon
All-purpose flour	2 1/4 cups
Baking powder	2 teaspoons
Kosher salt	1/4 teaspoon
Lemon (zest + juice)	1
Orange (zested)	1
Poppyseeds	1 tablespoon
Demerara sugar (for top)	As needed

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👩‍🍳 Instructions

1. Preheat and Prepare the Pan:
Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper, allowing some overhang for easy lifting. Lightly coat the pan and paper with cooking spray.

2. Make the Avocado Base:
In a stand mixer (or using a handheld mixer), beat together the cubed avocados, eggs, granulated sugar, vanilla, almond extract, and freshly squeezed lemon juice. Blend until smooth and fully incorporated.

3. Add the Dry Ingredients:
Transfer the wet mixture into a large mixing bowl. Sift the flour and baking powder into the bowl. Add kosher salt, lemon zest, orange zest, and poppyseeds. Fold gently just until the ingredients are incorporated—avoid overmixing for a tender crumb.

4. Fill the Pan and Sprinkle the Top:
Pour the batter evenly into the prepared loaf pan. Generously sprinkle the top with Demerara sugar for a golden, crackly crust.

5. Bake the Loaf:
Place in the oven and bake for 50–55 minutes, or until the loaf is deeply golden and a toothpick inserted in the center comes out clean.

6. Cool Before Serving:
Allow the loaf to sit in the pan for 5 minutes before lifting it out using the parchment overhang. Transfer to a wire rack and let cool completely before slicing.