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2010-08-07 17:54:45
2010-08-07 17:54:45

Yes, melted shortening can replace vegetable oil in zucchini bread, although shortening is not a healthy choice.


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Depending on the recipe, you could possibly use lard, butter, bacon grease, or vegetable oil instead of shortening.

Shortening means fat. It may be vegetable oil or soft vegetable shortening (think Crisco) lard or butter. Different breads use different fats.

shortening, butter or margarine

Bread is traditionally made with flour, water, lard or vegetable shortening, yeast, and salt. You may include additional ingredients for different types of bread.

Use the same amount of butter as you would shortening. In bread, a tablespoon of butter can be used instead of a tablespoon of shortening. The same amount of canola oil is even healthier.

It is a shortening ingredient and stabilizer. Shortening refers to process where gluten formation in bread is prevented. This will make a softer bread. Vegetable oil also stabilizes the bread and increases the shelf life. It does this by preventing starch molecules from crystallizing, or retrograding. This helps to prevent staling.

A bread dough consists of White Flour, Sugar, Salt, Yeast, Shortening or Vegetable Oil and Water. It may also have Bread Improver or Dough Conditioner too for softness of Bread.

no, i would say Zucchini bread has 1800 century American origins.

You can blend the zucchini peel and all for bread, but on an older zucchini the peel can add some unwanted bitterness. And if the peel is used, the vegetable should be first washed in warm, soapy water to remove any wax or other substances. For peeling, a fruit/vegetable peeler works just fine if you press a little hard to get a deep enough cut to remove all of the rind.

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.

Banana bread, zucchini bread, poppysead bread, carrot bread... etc....

Yes, olive oil may be used instead of vegetable oil in making bread. The bread will have a slight taste and fragrance of olives, which may or may not desirable depending on how the bread is to be used.

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.

check the website i added in the related links. this website is all about zucchini and zucchini only. for now they just have 4 zucchini bread recipes but all the recipes they publish are baked by them and tasted by them. worth a try.....enjoy!!

Types of shortening: 1. Solid Shortening - recommended for use in bread dough because it can be more thoroughly distributed through the dough. 2. Liquid Shortening - mainly used in recipes that call for melted shortening, such as some cake and bread recipes.

Wesson MFB shortening is used in baking bread. Why is it important to haver the ingredient of Methyl Silicone in the MFB shortening.

shortening adds lipids or fats to tenderize the flour.

Bread is a grain >.>

Butter can be substituted in a recipe for cranberry bread. One cup of butter is equal to one cup of shortening.

Yes. You can also use olive oil, margarine, or veggie oil. I actually prefer using butter when baking bread because it makes the bread taste like its already "buttered".

Baking soda can only be used in certain types of bread. Quick breads such a banana bread or zucchini bread use baking soda or baking powder as leavening. Irish Soda Bread also is leavened with baking soda instead of yeast.

It makes the bread tender and moist, and gives it more flavor.

Yes. In some cases, however, you will have better results with vegetable shortening, or butter. Oil will be absorbed by bread dough, for instance, which may then stick to the pan.

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