What’s your pad Thai starter? This all sounds great.
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I use this recipe:
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This is genius.
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I’m going to make zucchini bread, mainly because Boyfriend hates it and he’s asked me to not keep sweets in the house that he can’t control himself around.
Googling, I found a recipe for chocolate chip zucchini bread. Gross, or a good idea? I feel like chocolate and zucchini don’t go together. But I do have chocolate chips.
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Personally I’m a fan of chocolate chip zucchini bread! I recommend also adding cinnamon.
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Yep, recipe calls for cinnamon! Yum. OK, I think this is a go, then.
Related: anyone sub oil for melted butter in a zucchini (or other) bread recipe? Would that be gross? Most of the time when I make zucchini bread, it calls for oil. I have oil but not butter.
Hm, I guess I could just find a normal non-chocolate zucchini bread recipe and throw chocolate chips into it, duh.
I’m curious about the oil/butter substitution as well. I’m about to make a carrot cake for my dad’s birthday but he can’t have butter (which is what my recipe uses). Can I just use oil?
I looked for a dairy-free carrot cake recipe but what I found is so different from my usual I’m not sure I want to use it (raisins? pineapple? this is a carrot cake, not a fruity cake)
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I have made carrot cake with oil before, so I would think so?
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Switching in melted butter for oil will almost always work well. Switching in oil for melted butter sometimes needs an adjustment because the butter solidifies at room temp and is lovely and moist still, but if there’s too much oil everything is liquidy and falls apart. To use a family recipe without adjusting quanitites or risking a mess, I’d do melted bevel vegan or earth balance. But if you have time to experiment, use oil and adjust next time if needed
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I have found coconut oil to be a good substitute for butter since it is also solid at room temperature.
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I use canola or olive oil in place of butter* (and shortening or lard) in every recipe for everything because of my husband’s cholesterol. But it does sometimes need adjustment (less oil).
*Butter is reserved for putting on biscuits and cornbread.
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I would never say this in general, but: your feelings are wrong 
I mean, I would not have chocolate dipped zucchini, but chocolate zucchini bread is amazing.
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I used canola oil and reduced the quantity slightly. I would have used olive oil if I wasn’t worried about affecting the flavor too much.
Reason
Dad isn’t dairy-free but he doesn’t digest fats well. Vegetable fats are better than animal fats and olive oil seems to be the best.
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I ALWAYS put chocolate chips in zucchini bread. Sometimes I add like one banana to give it a banana-y flavor, and the zucchini basically just adds moisture.
As for fats - my mom substitutes the shit out of things. Our family zucchini bread recipe is like “I use half the recommended sugar, and some of it is molasses, I use applesauce instead of oil/butter, there’s a cup of oats and everything else is whole wheat flour, then add a bunch of chocolate chips”, and it always turns out delicious.
Maybe don’t change EVERYTHING the first time you make it, though. That way lies madness, and hockey-puck biscuits.
I hope yours turned out well!
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Does anyone have a good recipe for white chocolate macadamia cookies?
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I have a good base recipe that you can add anything into. It uses boxed pudding mix. I’m sure it would be yummy with white chocolate and macadamia nuts. I usually do dark chocolate chips and toffee bits. I can post when I get home if you want it.
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Great, thank you! <3
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No, but now I want to go back to subway circa late 90s early 00s
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Omg I had typed then deleted a “go to subway 
”
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