Lemon Lavender Avocado Loaf

IMG_1588I have a penchant for lavender. Not only is it the most alluring smell to come from nature, it is also 1) lovely to look at and 2) delicious. A couple days ago, I realized that to satisfy this primal craving for lavender, I should plant my own! They’re getting on quite nicely, especially when I talk to them in the mornings (which kinda freaks my fiancé out).

IMG_3019Dried lavender is extremely inexpensive when you buy it in bulk at a store like FRESH by Brookshire’s or Whole Foods. However, I like the idea of self-sustainment. It’d be terrific to have my own lavender, to use it how I please. Dried lavender is used in this recipe (below), but you can also use fresh lavender (note that fresh lavender is less potent and thus more is required). There are numerous uses for lavender – potpourri, bouquet thickeners, and a flavor booster to just about any sweet recipe (see these great recipes that include lavender:  Lavender Ice Tea Recipe, Honey Lavender Cookies, Blueberry Lavender Ice Cream).

Lemon Lavender Avocado Loaf is a healthy, delicious quick bread that is a lovely shade of chartreuse (due to the avocado, which replaces any fat that would normally be used in quick bread, such as cream or butter). I loved mixing up the batter, though my family was rather skeptical when they saw the color.

IMG_1584The bread came out extremely moist and flavorful, and to this day it is the most delicious sweet I have ever made –  perfect for a warm spring day!

IMG_1587Lemon Lavender Avocado Loaf


2 2/3 cups whole wheat flour

1 1/2 tsp baking soda

1 tsp baking powder

3/4 tsp salt

3 tbsp ground flax seed

1 cup plain greek yogurt

1 1/2 cups white sugar

3 eggs

1 1/2 cups mashed avocado

2 tbsp lemon juice

dash of vanilla

1/4 cup milk

2 tbsp dried lavender

1 tbsp lemon zest


1. Preheat oven to 350F.

2. Mix flour, baking soda, baking powder, salt, and flax.

3. In a separate bowl, mix yogurt, sugar, eggs, avocado, lemon juice, and vanilla with electric mixer.

4. Add the wet ingredients to the dry, until just mixed. Add milk. Fold in lavender and lemon zest.

5. Bake for an 1 hour 20 minutes (or until toothpick comes out clean)

OPTIONAL: lavender glaze

1 tbsp dried lavender

1/2 cup milk

1 (or more) cup powdered sugar

Heat milk until boiling then take off heat. Add lavender and let steep for 5-8 minutes (or to taste). Remove lavender (or leave in if you like the look). Add powdered sugar. Drizzle over loaf after it comes out of oven.


3 thoughts on “Lemon Lavender Avocado Loaf

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