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. 
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Harvest Morning Loaf
- Total Time: 1 hour
- Yield: 1 loaf 1x
Ingredients
- 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
Instructions
- 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!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 6-8
This loaf is best served warm and even toasted slightly with a drizzle of honey, a smattering of your favorite jam, or with just a pat of butter. However you choose to enjoy yours, it’s a perfect way to keep your mornings wholesome and balanced! Enjoy with Love!
DAVID J MYERS says
Catherine, Looks good to me! Nice and moist with a lot going on… Take Care, Big Daddy Dave
Stacie says
I have to try this recipe. That bread looks so good! I’m also excited to learn the corn oil is actually good for me. I had no idea.
Kelly Walton says
I hadn’t heard of Mazola, will look out for it. Pinning because It looks delicious
Alexandra says
I can only imagine how good this would smell whilst it was baking! Anything with cinnamon in it gets a tick from me! Look forward to trying 🙂
Thank you for sharing!
Alex xx
itsnotcomplicatedrecipes.com
angiesrecipes says
It looks really delicious and I would love to start my morning with a huge slice 🙂
Nikki says
I want to get into bread making! I have all sorts of recipes pinned on Pinterest! I love this!
Preet says
This looks delightful and tasty. My husband would love this for sure. This is my kind of weekend treat.
Monidipa Dutta says
So yummy! I can’t wait to give this recipe a try! I’ll have to try them!
eli says
Mmm looks delicious. I’ll have to give it a try since I never have made my own bread before!
Natalie says
This will go perfectly with cup of warm tea or coffee in the morning. I can’t wait to give this recipe a try. Loaf looks so moist and so flavorful.
Danielle says
This looks so delicious! I need to try out this recipe ASAP!
Claudia Lamascolo says
All I had to do is see coconut in this recipe and I am totally in love. Coconut is my favorite and taste better in any cake I ever make this looks like a winner here Catherine!
Gloria says
This sounds like a great way to start my day. I might even try this toasted, slathered in butter…and fresh coffee. Heaven!!
Sara Welch says
I would love to bake a loaf of this! The ingredients you chose are so fresh and perfect!
Karyl Henry says
I love that you add the vegetables into the bread! Great way to sneak veggies in for the kids, and to add natural sweetness. This looks really good
Dan Zehr says
Now this is my favorite breakfast! I can not wait to try a bit. I really like this recipe. It really impresses! An interesting mix of ingredients. Thank you!
Dianna says
Harvest morning loaf looks great! I love that there are vegetables in this delicious loaf.
Valentina says
Semplicemente meraviglioso <3
Veena Azmanov says
I how delicious this is and packed with nutrition. Definitely perfect for breakfast. Love that addition of zucchini and carrots.
Lauren Vavala says
This just sounds delish! I love the hidden veggies in it too – my kids won’t even know!
Jasmine Hewitt says
i dont have to hide veggies-my kid loves them! but i do like the idea, should that ever change
Pavani says
Oh my, what a moist and delicious looking loaf that is. Love that you used Greek yogurt in it. Sounds yummy!!
Noel Lizotte says
I’m one of the people who used to consider oils just a tool … a way to keep food from sticking to the pan. LOL There’s so much more to oil!
I love this recipe! Looks like an amazing loaf to have with coffee!
Jenni LeBaron says
I can see why this is called a harvest morning loaf, because it would be perfect with a cup of tea or coffee for breakfast. So flavorful!
Marisa Franca says
We’ve been using Mazola oil for many years now. It’s reliable and I can always count on having my recipe turn out great. Your Harvest morning loaf looks tender and moist. What a nice way to start the day. Would go so well with my coffee.
Michelle says
I use this oil a lot in my cooking too! Also I really enjoy your process shots, especially the one of pouring flour into the batter, that one is so cool!
Swathi says
This harvest morning loaf looks delicious, Love the addition of zucchini in the quick bread.
NAti says
This recipe sounds delicious! When I lived in Argentina I used to buy nothing but Mazola oil, but here in Switzerland corn oil doesn’t exist! It is very rare and only available in small stores that sell imported products but it is not always in stock!
Liz says
This sounds like my dream loaf! Love all the goodies in the batter!!!
Shannon Gurnee says
This looks and sounds like a delicious recipe! I would love to try making this sometime. Thanks for sharing.