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.
Not all shortening is oil, but all oil (consumable oil, that is) is shortening. Shortening is another word for fat used in cooking, especially baking. The most common shortenings are butter and margarine and, to a lesser degree, Crisco. Other oils can be used, too. (And some low-fat recipes substitute apple sauce or prune butter for traditional fat-based shortenings.)
It depends on the recipe. Shortening becomes solid at room temperature while vegetable oil does not. So vegetable oil may be substituted for melted shortening only in recipes that do not depend on shortening becoming solid for texture when cooled.
No
Shortening, such as Crisco, is made from vegetable oil.
For most cookies you can't use oil in place of shortening.
Yes, melted shortening can replace vegetable oil in zucchini bread, although shortening is not a healthy choice.
Yes, but the results might not be the same. Liquid oil and solid shortening have slightly different properties. You might need to use slightly less oil for similar results, when "creaming" shortening the results do not work for oil, but this step would be dispensed with when using oil. Butter or lard, which shortening was designed to replace, will get the same results as shortening.
I normally replace with half shortening and half butter. It works fine.
You could substitute shortening for oil in a cake mix, but it is not recommended. The resulting cake made with shortening will have a noticeably different texture and mouthfeel. Yes you Can. Shortening.. or Hydrogenated Oil is basically poison anyways.
A solid fat made from vegetable oils, such as soybean and cottonseed oil. Although made from oil, shortening has been chemically transformed into a solid state through hydrogenation.
Yes, in some cake recipes, canola oil can be substituted for shortening.