PREHEAT your oven to 160°C fan-forced (320℉).
COMBINE avocado oil, honey, lemon zest and juice, vanilla, yoghurt and eggs in a bowl.
ADD the flour, polenta and baking powder, and mix to form a smooth batter.
POUR the batter into a lined loaf pan.
BAKE for 50 minutes or until cooked through.
COOL for at least 30 minutes.
SERVE by itself or spread lavishly with vanilla yoghurt frosting.