Can you substitute butter for vegetable oil in a recipe zucchini muffins?

While you can substitute vegetable oil for butter in zucchini muffins, it's important to note that the substitution will affect the texture and flavor of the muffins. Here are some key differences between butter and vegetable oil when used in baking:

Moisture: Butter contains a higher percentage of water compared to vegetable oil. When using butter in baking, the water in the butter evaporates during baking, creating a light and fluffy texture. Vegetable oil, on the other hand, does not contain water, so it will not contribute to the moisture content of the muffins. This can result in a denser texture.

Flavor: Butter has a distinct rich, creamy flavor that can enhance the taste of baked goods. Vegetable oil has a more neutral flavor, so it won't contribute much to the overall taste of the muffins.

Leavening: Butter contains milk solids that can act as a leavening agent, helping the muffins rise. Vegetable oil does not contain any leavening agents, so you may need to add a little extra baking powder or baking soda to the recipe when substituting vegetable oil for butter.

Overall: If you substitute butter for vegetable oil in zucchini muffins, the muffins will likely be denser and have a more neutral flavor. You may also need to add a little extra leavening agent to compensate for the lack of milk solids in vegetable oil. For best results, it's recommended to follow a recipe that is specifically designed for using vegetable oil instead of butter.