Yes, melted shortening can replace vegetable oil in zucchini bread, although shortening is not a healthy choice.
yes
shortening adds lipids or fats to tenderize the flour.
Zucchini bread zucchini zingers zagnut ziti zatar Source:trek or treats blogspot.com
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.
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.
no, i would say Zucchini bread has 1800 century American origins.
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.
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.
All fats can be removed from bread formulas and recipes; very good bread can be made with nothing more than flour and water, yeast and salt. Fat-free breads will have different tastes and textures than breads with some sort of fat, but they will still be proper bread.
They probably did.