Help! Can you substitute all of the oil in Zucchini bread with applesauce?

[woodsprite]

It's almost 10:30. I really don't feel like running to the grocery store. Trying to figure out if we're going to bake our zucchini bread for a church function either tonight or wait until tomorrow. I didn't even think about regular vegetable oil! I haven't baked cake, cookies, or bread since being diagnosed diabetic over a year ago. My daughter prepped all the ingredients and we were ready to mix the batches up for 8 loaves, and the only oils I have are coconut, olive, and avocado.

If you sub all of the oil, how much should I try reducing the sugar to start.

Thanks, in advance for any answers! I'm pretty cooked out already. Just made and packaged 8 qts. of sweet potato soup to sell, and 1 batch each of snickerdoodles, peanut butter, and oatmeal cookies.

[Dr Hobbitstein]

1. Use olive oil, it'll be fine (9/10, if a bread recipe calls for oil, I use olive).

Applesauce doesn't have the fats that oil has, so it would change the texture of the bread (and sweetness).

[Wellstone ruled]

3. Use the Olive oil.

This will Kick the flavor up a couple notches,and it is much healthier for you.

[Dr Hobbitstein]

4. Indeed.

The flavor difference is minute (as there's usually only a small amount of oil compared to other ingredients), but olive is much healthier than "vegetable" oil.

[Wellstone ruled]

6. Plus the Bread stays moist longer

and if frozen when you thaw it. Oh my,hot coffee and real butter. What a treat.

[Dr Hobbitstein]

7. I miss coffee.

I have uncontrollable anxiety, and the caffeine in Peet's Major Dickason blend (my absolute favorite) gives me jitters and stomach aches. Decaf doesn't taste as good.

[Wellstone ruled]

8. Used to be in the Coffee Buz.

Try these two,Seattle's Best Colombian Supremo ,sweet taste,wonderful aroma,not acidtic,smooth,or Seatle's Best number Three(Henry's)medium dark with smack your taste buds flavor,again no acid kick back. We use Sea-Best number 5(Post Alley),again very dark roast,one notch below French Roast. Again no acid kick back. Peets is now owned by Green Mountain Keurig,noticed a blend change after that purchase,increase in Acid kick back. Starbucks Blonde is another softer blend with out the acid.

[Dr Hobbitstein]

9. I always enjoyed dark roasts.

There's a local coffee house here who roasts their own beans and does a nitrogen-dispensed cold brew. Comes out creamy and foamy like a pint of Guinness. It's real tasty, and doesn't give me the jitters, but it's pricey and I have to drive 20 mins to get it (plus, they open after I have to be at work).

[Wellstone ruled]

10. Nitro pulls

the Caffeine out. Nice Dark Roast almost like a De-Caf. Only with full flavor.

[Dr Hobbitstein]

11. That explains why I can drink a couple of them. Nt

[NRaleighLiberal]

2. this looks like it has some good ideas

https://www.livestrong.com/article/435852-what-can-you-substitute-for-oil-while-baking-a-cake/

[Frustratedlady]

5. I've substituted apple sauce for oil in banana nut bread...

should be comparable. I like it because it seems to be a little moister than with oil.

[Vinca]

12. I always use olive oil in baking and have never had a problem.

I don't care for the texture of things made with total substitution of applesauce, but 50/50 applesauce and oil would probably come out fine.