Lemon Lavender Avocado Loaf

Lemon Lavender Avocado Loaf

24
Sheena 0

"A light, refreshing loaf that tastes like summer!"
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Ingredients

3 h 20 m servings 236 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans.
  2. Mix flour, baking soda, baking powder, and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lavender and lemon zest; mixing just enough to evenly combine. Pour the batter into prepared pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Reviews

24
  1. 30 Ratings

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Most helpful positive review

I've never cooked with lavender but was curious. And I don't care for plain avocado (although I love a good chunky guacamole - go figure), but this recipe intrigued me. I tasted a lavender bud a...

Most helpful critical review

Mine was dry with too strong of a lavender flavor for my liking. Think I'll stick to lavender lemonade.

I've never cooked with lavender but was curious. And I don't care for plain avocado (although I love a good chunky guacamole - go figure), but this recipe intrigued me. I tasted a lavender bud a...

Really good - it's an unusual combination of flavours but they work really well together. Everyone who has tried it loves it! I only used 2 teaspoons of lavender (crushed in a mortar and pestle)...

When I first saw the recipe I thought it was weird but had to try it. Finding the spice lavdnder is not easy but I found it at Central Market in the bulk spice section. I followed the recipe exa...

Soooooo good. I used about one tablespoon of fresh lavender, and could hardly taste it. I will get gutsy and increase the amount quite a bit next time! This would also be tasty with a light l...

Very moist. The lavender can be over-powering at first so the bread taste better chill. Could cut down on sugar a little too.

This is the first time I have ever baked with Avocado AND Lavender so I was pleased with the outcome! Just a tip though, I didnt have dried lavender, I only had the fresh stuff right out of my g...

Very interesting. I love cooking with lavendar, and after reading all the other reviews decided to add a little bit more to the bread - it was too much. Lavendar can be overpowering, so try it f...

Delicious! The flavors combine nicely! This green bread will be great for Christmas, and the flavors will make a lovely tea bread! Great recipe!

I made this for a directors meeting for a parish charity. Usually they each take a small serving, eat one or two bites and they're done. Not today! They were practically fighting over the last...