Dry ingredient:
2 1/2 Quinoa flour
5 tsp baking powder
1 1/2 tsp baking soda
2 Tsp sugar (less than requested)
1/4 tsp salt
4 Tsp Parmesan cheese (more than requested)
Wet ingredient:
2 C Grated zuchini (more than requested)
2 eggs
3 1/2 Tsp butter (less than requested)
1 tsp grated onion (less than requested)
1 C non-sweetened yogurt (replacement of buttermilk)
Note: Brody's recipe intended this to be a sweet bread, however, I would like this to be more of a salty vegetable bread. I reduced the sugar from 1/3 cup to about 2 Tsp, and added more parmesan than the 3 Tsp requested. Since I added 1 cup more zuchini than originally called for, I added less butter to balance out the moist. Also, I replaced buttermilk with yogurt. Yogurt added a sour cream like flavor to this bread, especially when onion is added.
Result: The overall taste is not bad, I would give it a 75% rating. Since I was using salted butter, next time no additional salt is needed. Also, baking powder could be reduced to 3 tsp instead of 5 Tsp. Although the bread taste well with zuchini and parmesan, it is slightly on the salty side and too strong of a baking powder bitterness to it. The original sweetness of the dough can barely be tasted after cooking, hence the amount of sugar (2-3 Tsp) was not creating a problem. The combination of yogurt, butter, onion and parmesan cheese definetely made a very nice flavor to the bread. Next time, I would also add about 1/2 C of chopped pine nuts or even some grated butternut squash to this beautiful bread.
2 1/2 Quinoa flour
5 tsp baking powder
1 1/2 tsp baking soda
2 Tsp sugar (less than requested)
1/4 tsp salt
4 Tsp Parmesan cheese (more than requested)
Wet ingredient:
2 C Grated zuchini (more than requested)
2 eggs
3 1/2 Tsp butter (less than requested)
1 tsp grated onion (less than requested)
1 C non-sweetened yogurt (replacement of buttermilk)
Note: Brody's recipe intended this to be a sweet bread, however, I would like this to be more of a salty vegetable bread. I reduced the sugar from 1/3 cup to about 2 Tsp, and added more parmesan than the 3 Tsp requested. Since I added 1 cup more zuchini than originally called for, I added less butter to balance out the moist. Also, I replaced buttermilk with yogurt. Yogurt added a sour cream like flavor to this bread, especially when onion is added.
Result: The overall taste is not bad, I would give it a 75% rating. Since I was using salted butter, next time no additional salt is needed. Also, baking powder could be reduced to 3 tsp instead of 5 Tsp. Although the bread taste well with zuchini and parmesan, it is slightly on the salty side and too strong of a baking powder bitterness to it. The original sweetness of the dough can barely be tasted after cooking, hence the amount of sugar (2-3 Tsp) was not creating a problem. The combination of yogurt, butter, onion and parmesan cheese definetely made a very nice flavor to the bread. Next time, I would also add about 1/2 C of chopped pine nuts or even some grated butternut squash to this beautiful bread.
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