I am trying to make Zucchini Bread. Am I supposed to use Crisco the solid stuff of vegetable oil the runny kind in a bottle?

Quick and sweet breads usually require the kind in the bottle.

First, use commas. You are not being clear. The recipe should specify the kind of fat or oil necessary. Crisco and vegetable oil are not interchangeable.

@figbash – Thank You I was hoping that was the kind to use.
@gailcalled – Thank you also, the recipe says vegetable oil but I have watched others
cook and they seemed to use Crisco a lot. Just wanted to make sure.

Always follow the recipe. There is a reason why those particular ingredients are listed.

Well that makes perfect sense to me lol. My friend who is a great cook has said to me
on different occasions I should have replaced a certain ingredient with something else.
Myself a creative cook (nicer than saying ” not good”) just wanted to make sure…..sure.
thanks again for the help.

Cooking is like writing. First you learn the rules and then you learn how and when to break them.

@gailcalled lmao…...so true.

I am a rotten cook and never stray from a recipe ingredient.

im pretty sure you use liquid ,to mix easier

I generally have seen liquid fat in zucchini recipes. Please consider using canola oil instead of crisco in either form. It’s a lot healthier for your heart, and heart disease is the leading illness causing death in the US, according the the CDC.

Oh, and I just read your last couple of posts, for future reference: when it says “vegetable oil” that means liquid. If it says “vegetable shortening”, that means the solid kind.

The recipe probably calls for vegetable oil in a bottle, but you can also substitute applesauce for that. When I make zucchini bread, I cut the oil in half and substitute applesauce for the rest. The bread is very moist, and you can’t taste the applesauce.

I second the applesauce trick. It just makes the bread so much tastier. ^_^