Better For You Zucchini Bread Recipe

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September is National Cholesterol Awareness month! And with that in mind, I am making the conscious decision to make healthier food choices, and swapping out some items with better versions. One of those swaps has been using Mazola® Corn Oil instead of my usual oils when frying, cooking, and even baking. 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. Mazola Corn Oil is an all-purpose, cholesterol free cooking oil that is a smart heart-healthy* choice for your family. *See Mazola.com for more information on the relationship between corn oil and heart health. It has a variety of uses including baking, grilling, sauteing, stir frying, or mixing up a marinade or dressing.

With our garden in full swing, we have more zucchini than we know what to do with! Our go to is always to make fresh loaves of cinnamon zucchini bread – something I didn’t think I would be able to lighten up. But sure enough, I swapped out regular oil for Mazola Corn Oil, reduced the sugar by half and swapped by adding in a bit of apple sauce for sweetness, and swapped out a Greek yogurt “icing” instead of my usual sugar glaze. I will admit, while I was willing to experiment and give it a try, I was a bit skeptical. But, as the smell of cinnamon and vanilla took over the house while it was baking, I knew this was going to be a win!

I was even more excited to make this zucchini bread because I have recently weaned myself off of the KETO diet. While I’m no longer dieting, I am trying my best to make better choices and eat cleaner each day. If you are on the KETO diet or are thinking about it, make sure to check out these KETO Sticky Asian BBQ Wings that are also made with Mazola Corn Oil! I loved making these wings with Mazola Corn Oil, because unlike other oils, it has a neutral taste that lets the natural flavor of your food stand out and has a smoke point higher than most cooking oils at 450°F! The American Heart Association recently issued a new presidential advisory on dietary fats and cardiovascular disease (CVD) that strongly advised replacing saturated flat, like that found in coconut oil, with polyunsaturated fat, like corn oil, to reduce the risk of CVD by 30 percent. The 2015-2020 Dietary Guidelines for Americans no longer emphasize a “low-fat” diet, but rather choosing quality, “good” fats. This includes replacing saturated fats that are known to contribute to heart disease with unsaturated fats, especially polyunsaturated fats, like those in Mazola Corn Oil. And, according to the USDA, corn oil has more than five times the amount of polyunsaturated fats compared to olive oil.

 

Zucchini Bread:

The Ingredients:

• 3 Eggs
• 1 1/2 C Sugar
• 1/2 C Applesauce
• 2 tsp. Vanilla Extract
• 1 Tbs. Cinnamon
• 1/2 Tsp Cloves
• 1 tsp. Salt
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 2 1/2 C Zucchini, grated
• 1 C Mazola® Corn Oil
• 3 C Flour

The Directions:

• In a large bowl, beat together the eggs and sugar.
• Add in the applesauce, vanilla, spices, baking powder and baking soda. Mix well, until everything is incorporated.
• Stir in the zucchini and Mazola.
• Fold all of the flour in at once, not over mixing.
• Coat two loaf pans with Mazola Corn Oil, and split the batter between the two.
• Bake for 50-60 minutes, or until a knife inserted in the middle comes out clean.
• Let the bread cool, but serve warm with the Greek Yogurt “Icing.”

 

Greek Yogurt Icing:

Ingredients:

• 1 C Greek Yogurt
• 3 Tbs. Honey
• Cinnamon

Directions:

• In a small bowl, whisk the yogurt until light and fluffy.
• Add in the honey, and a dash of cinnamon. Stir, and enjoy over your zucchini bread!