This shop has been compensated by Collective Bias, Inc. and Mazola® Corn Oil. All opinions are mine alone. #MakeItMazola #simpleswap #CollectiveBias Fall mornings are complete now with a warm slice of this ultra moist Harvest loaf boasting of grated zucchini, carrots, and sweet apples! Cooking oil is one of those ingredients that are very easy to regard as a sort of ‘tool’ or ‘utility’ rather than as an ingredient, so it’s often very easy to overlook the qualities, flavor, and benefits – or detriments – of the oil you’re using, as long as it ‘gets the job done.’ However, as with all ingredients, the quality of your recipe is the sum result of the ingredients that went into its preparation. Yet, the process of the selecting the right oil for the right recipe can be particularly daunting. It might be tempting to simply pick a top or mid quality oil, and use that as your ‘universal kitchen oil,’ but I assure you that’s not the way to go. Lately, I’ve been using Mazola® Corn Oil. A clinical study showed Mazola Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com For example, in certain salad dressings, dipping oil recipes, or certain baking recipes, there are instances where the flavorful nature of more pungent oils might simply be overpowering or otherwise imbalance the recipe and so a neutral flavored oil is preferable as an almost ‘invisible’ base. By contrast, for frying or stir-frying, flavorful or particularly aromatic oils, which you might think will add to the complexity of the recipe, are simply not cost effective for such a purpose since much of the oil’s original flavor and aromatics will simply be lost or muted in the process of cooking. Instead, a good quality corn oil is ideal for these sorts of uses. Neutral in flavor and being far more affordable as an all-purpose cooking oil, is Mazola Corn Oil. Having a very high smoking point of 450 degrees Fahrenheit, helps the oil to maintain the food’s flavor and even the nutritional value of the cooked food. Packed with cholesterol-blocking plant sterols, Mazola Corn Oil is a very heart-healthy choice of oils for things like dressings, marinades, and other applications. That made Mazola Corn Oil a perfect choice for today’s recipe – Harvest Morning Loaf. This is one such loaf where I do prefer a neutral, good quality general purpose cooking oil – such as Mazola Corn Oil. To start things off, we begin by buttering a cast iron loaf pan, sides and bottom, and then sprinkle the butter coating with sugar. From there, we whisk together sugar, Mazola Corn Oil, eggs, vanilla, and Greek yogurt. Once those are well whisked together, we then add in the grated zucchini, grated carrot, orange zest, and grated apple – all of which you want to be well strained. Then set this aside. Using Greek yogurt instead of sour cream and adding grated vegetables instead of only using flour makes this recipes on the lighter side! In a separate bowl, whisk together the flours, baking soda, baking powder, cinnamon, and salt, and then add those dry ingredients to the wet ingredients, and fold that mixture until a thickened batter comes together. Pour the resulting batter into the prepared loaf pan, sprinkle with some Turbinado sugar, and bake that for about forty-five minutes, or until the top is golden and the cake tests ‘clean.’ After cooking, allow the loaf to cool slightly on a wire rack before turning out of the loaf pan.
Living the Gourmet
Yields 1 loaf
10 minPrep Time
50 minCook Time
1 hrTotal Time
5 based on 20 review(s)
- 1 cup AP flour
- 1/2 cup Whole Wheat Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1/2 cup Greek yogurt
- 1/3 cup Mazola Corn Oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup coconut sugar
- 1 cup grated zucchini, strained
- 1 cup grated carrot, strained
- 1 cup grated apple (about 2 small apples), strained
- Zest of 1 orange
- Turbinado Sugar, for sprinkling
- Preheat oven to 350 degrees F. Butter a loaf pan and sprinkled the bottom and sides with sugar.
- In a large bowl, whisk together sugar, oil, eggs, vanilla, and Greek yogurt. Add in the grated zucchini, carrots, apples, and orange zest. Set aside.
- In a separate bowl, whisk together flours, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients to the wet and fold until a thickened batter comes together.
- Pour the batter into the prepared loaf pan, sprinkle with Turbinado sugar, and bake for about 45-50 minutes or until the top is golden and the cake tester comes out clean.
- Let cool on a wire rack completely before transferring from the loaf pan. Serve with jam and honey, or whatever you desire. Enjoy!