I'd have to see the recipe to consider the other ingredients but, generally speaking, yes. Substitute weight for weight. The taste will be a little different - insipid with the white flour, more earthy and rustic with the rye. The absorbency of the flours may be different withe the rye absorbing less liquid so you might add a little more flour or an extra egg (if the recipe calls for eggs).
You could also substitute a portion of the white flour with rye.
yes u can. it may taste a lil tiny bit diff but yes! u can!
Whole wheat flour could be substituted, but the resulting zucchini-oat bread would be much more dense and heavy than when made with all-purpose flour.
no, i would say Zucchini bread has 1800 century American origins.
No
Banana bread, zucchini bread, poppysead bread, carrot bread... etc....
Yes, zucchini bread can be made without cinnamon, but it will not taste quite the same as traditional zucchini bread. You might want to experiment by substituting other "sweet" spices such as ginger, allspice or nutmeg.
They probably did.
Then you would be making Pineapple Nut Bread instead of Zucchini Nut Bread. With the increased acidity of the pineapple, you might need more baking soda. I suggest you look for a recipe for pineapple quick breads and make an ingredient comparison.
Yes, melted shortening can replace vegetable oil in zucchini bread, although shortening is not a healthy choice.
It will lack flavor
I love zucchini and grow it in my garden every year. Zucchini is pretty much tasteless, and takes on the flavor of whatever it is mixed in with it. I make zucchini bread with pineapple, nuts and raisins, chocolate zucchini bread, which tastes like brownies, lemon zucchini bread with nuts, zest of a lemon and lemon flavoring. With that being said, this is how I would do it. If you want zucchini to taste like apple pie use all the ingredients you normally use for apple pie, substituting zucchini for apples. Zucchini has a lot of water, so I think I would slice, chop it and put on paper towels to remove some of the moisture. I even think you could mix zucchini and apples.
Yes! I eat it for dessert sometimes.
The exact history of zucchini bread is not known but most quick breads were not developed until the 18th century after the discovery of the first leavening reagent 'pearlash'. And zucchini as we know it didn't exist until the 19th century where it was the result of a mutation of a squash plant (which did originate in the Americas) that occurred in Italy.
When I make zucchini bread, I do not peel it. I just cut in half and grate it with a cheese grater. That works wonderfully!